How To Make Black Garlic At Home？

How to Make Black Garlic at Home?

 

Choosing Garlic: Look for purple-skinned, single-headed garlic at the morning market. They should be firm to the touch, smell pleasant, and have a dry, mold-free skin.

Getting Home: Peel off the outermost layer of dirty skin. Do not wash; simply wipe with clean kitchen paper.

Utensil: An electric rice cooker is the easiest, but a yogurt maker or oven will also work, as long as it can be set to "keep warm" for a long time.

Arrange the Garlic: Place two chopsticks on the bottom of the pot, then cover with two layers of kitchen paper to absorb moisture. Arrange the garlic cloves, leaving gaps between them.

Fermentation: Cover with a lid, press "Keep Warm," and leave uncovered for two weeks. For a softer, more glutinous garlic, simmer for a full twenty days.

Removing the Garlic: After turning off the power, spread the garlic on a bamboo sieve and air dry in a cool, well-ventilated place for two days to dry out any moisture.

Storing black Garlic powder: Store in a glass jar in the refrigerator's fresh-keeping section for six months and in the freezer for up to a year.

 

Is Black Garlic Grown Naturally?

 

No. Black garlic isn't the "black variety" grown in the field. Instead, it's white garlic that's been "simmered" in an environment around 60°C and 80% humidity. The high temperature and humidity cause the sugars and amino acids in the garlic to gradually brown, darkening its color, sweetening its flavor, and boosting its nutritional value. This entire process is artificially controlled and has nothing to do with natural cultivation.

 

Who should avoid black garlic?

 

People with low blood pressure: Black garlic dilates blood vessels, and consuming it on an empty stomach can cause dizziness.

Before and after surgery: Garlic can affect blood clotting, so doctors generally recommend stopping it two weeks in advance. During a gastric ulcer attack: Although the irritation is minimal, the glycation products will still stimulate stomach acid, worsening stomach pain.
Children under two years old: Their intestinal flora is young, so avoid using fermented garlic as a snack.

 

What is the traditional method for preparing black garlic?

 

In the days before constant temperature equipment, black garlic production centers like Jinxiang, Shandong, and Cheongsong County, South Korea, employed the "clay pot + cellar" method:

Place whole heads of dried garlic in a clay pot and seal the jar tightly with a damp cloth.

Place the pot in a cellar, where geothermal heat and wet straw maintain a temperature of 55–65°C and a humidity of approximately 75%.

Check every seven days, remove from the pot after 60–120 days, and then sun-dry for two days.

Although this method was not practical (with a high failure rate), it laid the foundation for the temperature and humidity standards for modern black garlic production.

 

Where can I buy black garlic powder?

 

If you'd like to purchase black garlic powder directly, please contact Shaanxi Sosther Biotechnology. Specializing in plant extracts, we offer custom black garlic powders in specifications ranging from 10:1 to 0.3%-3% SAC. You can also request a COA, MSDS, and third-party pesticide residue and heavy metal reports.
Email: info@sostherbusa.com