Black garlic, also known as “black gold”, is a superfood vegetable that is found to have TWICE the antioxidant levels as fresh garlic and get this: 12.5g of PROTEIN compared to raw garlic at 2.2g. It is a type of fermented garlic made by heating whole bulbs of garlic over the course of several weeks. The end result is black cloves and has a chewy texture with flavors of “balsamic vinegar” and “soy sauce,” with a sweet “prune-like” taste.
Can’t find black garlic near you? You can make it at home in a rice cooker. Warning: The smell can get a little overwhelming so window ventilation and a scented candle are a necessity. On second thought, you can just sign up for a future box of Rosehive Superfoods and you’ll get it delivered right to your door 😉
Here’s what you’ll need:
- Whole garlic bulbs
- Rice cooker with ‘Keep Warm’ function
- Scented candle
- Place the rice cooker in an area with good ventilation (for example, near a window). Peel the outer skin of garlic so that you can see the separation of garlic cloves. Put whole garlic bulbs in one layer in a rice cooker. When all of the garlic is in a single layer, close the lid on the rice cooker and press the button ‘Keep Warm.’ Leave it as is (remember, don’t touch it!) for 9 days.
- After 9 days, turn off the rice cooker, take out the garlic bulbs and rest to let them come to room temperature. Peel the garlic. This is an easy process since the cloves are mostly separated from the skin at this point – and place the cloves on a parchment lined baking sheet. Cover with another parchment and air-dry in a cool area for a week.
Let us know how it goes in the comments below!