Everything about black garlic
You may have seen it in an Asian grocery store or supermarket: black garlic. What is black garlic and why is it different from regular garlic? What does it taste like and what can you make with it? We’ll tell you.
Black garlic isn’t a different type of garlic, but fermented white garlic. This means that the bulb is left to ferment in a warm, humid environment for around 30 to 40 days under controlled conditions. This changes the texture, taste and colour of the garlic. A kind of slow Maillard reaction takes place—the same chemical reaction between amino acids and sugars that also creates the roasted flavour of coffee or fried onions.
Soft, sweet and salty
The texture of black garlic becomes soft and easy to spread through fermentation, while regular garlic is firm and crunchy. The taste of black garlic also differs enormously from regular garlic. It has a deep, caramel-like sweetness and a rich umami flavour, comparable to balsamic vinegar, plums or tamarind. Unlike raw garlic, black garlic lacks the sharp, pungent taste and smell. And black garlic won’t make your breath smell, even after eating a few cloves. Perfect if you still want to be close to other people—yes, even that close.
Popular with chefs
Black garlic is loved by chefs for its complex flavours and versatility. It gives dishes a subtle boost without the sharp intensity of regular garlic. What’s more, it’s healthy, easy to use and looks unique on a plate. Have you been served a whole garlic bulb with black cloves? Scoop them out and eat them!
What can you do with it?
It’s an ingredient that takes the art of cooking to the next level and is perfect for experimenting with. Fermented garlic will impress at a dinner party, but it also upgrades your easy weekday meal. Replacing white garlic with black garlic gives your food extra umami. Black garlic is incredibly versatile and can be used in both savoury and sweet dishes. For example, throw a clove or two into your pasta sauce or risotto for extra depth, make aioli or vinaigrette with it, or use it to flavour your aubergine.
Black garlic is also easy to spread, like a kind of purée. Spread it on toast or marinate your meat in it, just like Ottolenghi. The black garlic cloves are also delicious eaten on their own as a snack. And try experimenting with them in chocolate or caramel dishes, too.
Make it yourself in a rice cooker
Black garlic isn’t available on every street corner, but you can find it at some Albert Heijn stores, Asian grocery stores or organic shops. If you can’t find it, you can also ferment garlic yourself using a rice cooker. Just keep in mind that you won’t be able to cook rice in it for a few weeks.
