20/12/2025
Turning Garlic into Black Garlic 🧄✨
When Julian starts crafting foods he is like this fusion of a little wizard and a mad scientist. So if you are interested in creating black garlic yourself, envision his spirit, keep focus, and stay patient:
🧄Selection
We start with whole, fresh garlic bulbs—unpeeled and high-quality, so they can withstand weeks of slow transformation.
🧄Controlled Heat & Humidity
The bulbs are placed in a sealed chamber at 60–80 °C with 70–90% humidity for 3–6 weeks. This slow, steady environment is key.
🧄Maillard Reaction
During this time, natural sugars and amino acids react, gradually darkening the cloves from white to deep brown, then black. Pungent sulfur compounds break down, and new sweet, umami-rich flavors develop.
🧄Texture & Flavor Transformation
The garlic softens, becomes sticky and almost jam-like, with flavors reminiscent of balsamic vinegar, molasses, and tamarind. The sharp bite of raw garlic disappears, replaced by deep, layered complexity.
🧄Stabilization & Aging
Finally, the garlic rests to balance moisture and deepen flavor, ensuring a consistent, extraordinary result.
Good luck!
For the easy way out - come to our shop and get the black garlic readymade❣️
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