Chilote black garlic is naturally ripened garlic, without the use of preservatives, and various preparation methods can be applied.
Contents
How to make Black Garlic at Home?
Black garlic is a process developed in the East at the beginning of the millennium, starting from fresh garlic cooked very slowly, highlighting its nutritional properties and multiple health benefits.
Nutritional Information
- Category: Sauces
- Cuisine: Chilean
- Calories: 200
- Preparation: 15 minutes
- Fermentation: 3 weeks
- Servings: 12 people
Step-by-step Chilote Black Garlic recipe
Ingredients
- 5 heads of Chilote garlic
- 1 liter of purified water
Materials
- Aluminum foil
- Glass jars
Equipment
Any of these three devices can be used to make homemade black garlic. The result will vary in quality and the process will differ, being more or less straightforward depending on the device used.
- Electric rice cooker
- Slow cooker
- Black garlic fermenter
Preparation
- To prepare Chilote black garlic, you need equipment capable of maintaining a constant temperature between 40 and 50°C for 20 to 40 days, preferably at 70% humidity.
- The goal is not to cook the garlic, so a higher temperature could dry it out; the aim is to induce the Maillard reaction, a kind of caramelization of food.
Black Garlic in Electric Rice Cooker
- Clean the outer layers of raw garlic heads and wrap the appropriate amount for the container size in aluminum foil and place it in the rice cooker.
- Activate the “keep warm” function of the rice cooker and place it in a well-ventilated area as it will start to emit an odor.
- Maintain for 2 to 4 weeks, check at 15 days until it achieves an intense black color and a smooth texture, and check every 5 days until the desired point is reached.
Black Garlic in Slow Cooker
- Clean the outer layers of the raw garlic heads and place them in glass jars almost to the top, cover with damp and well-drained kitchen paper.
- Fill the pot with water halfway and place the jars uncovered, carefully without letting water enter, and refill if necessary until the pot is almost full.
- Turn on the pot to maximum power for a few minutes to heat the water, cover the jars, reduce the temperature to the minimum, and maintain for 30 days.
- Remove the garlic from the pot and the jar and mature at room temperature for 5 to 7 days in a Tupperware-type food container to enhance its flavor.
Black Garlic in Fermenter
- Follow the instructions specific to each device.
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Did you know?
Black garlic is considered a superfood; its antioxidant activity is 5 times higher than that of fresh garlic, and the amino acid content is up to 7 times higher. Alicin, its main component, strengthens the immune system, maintaining good blood pressure levels.
