This content has been automatically translated from Ukrainian.
Black garlic (Black garlic) <TAG1> is a common garlic that has undergone a fermentation process at high humidity and at a certain temperature for several weeks. As a result of such a long and slow fermentation process, garlic acquires a dark color, soft texture and a sweet, caramel taste.
Features of black garlic:
- Taste and aroma: Compared to ordinary garlic, black garlic has a less distinct and pungent smell. Its taste becomes more delicate, with notes of plum, cherry and caramel.
- Texture: Garlic becomes soft after fermentation, resembling the consistency of dried fruit pulp.
- Useful properties: Fermentation increases the antioxidant potential of garlic. Black garlic is considered more useful for health compared to fresh garlic.
- Usage: Because of its unique taste and consistency, black garlic can be used in both hot and cold dishes, as well as an ingredient in sauces, marinades or simply as an addition to various dishes.
Black garlic has become very popular in Asia, especially in Korea, Japan and Thailand, and is now gaining popularity in other countries due to its unique properties and taste.
Garlic fermentation process, which results in black garlic, is long and detailed. Here are the main stages:
- Preparation: Choose whole heads of garlic without damage and defects. Medium-sized heads are ideal.
- Fermentation conditions: In order to start the fermentation process, garlic is exposed to high humidity (70-90%) and a temperature of 60-80 degrees Celsius. These are the conditions that allow garlic to undergo a natural fermentation process without adding any ingredients.
- Duration of fermentation: The process lasts from 3 to 4 weeks, during which the garlic gradually changes color to dark brown and finally black.
- Completion of fermentation: After the garlic reaches the desired color and texture, it is removed from the fermentation device and allowed to cool at room temperature.
- Storage: Ready black garlic can be stored in a hermetically sealed container in a dark place for several months. It does not require a refrigerator, but must be protected from light and moisture.
It is important to note that although the process of fermentation of garlic may seem simple, it requires compliance with the specified conditions and time frames to obtain the optimal result.
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