How to make Black Garlic

Have you ever heard of black garlic?   Its not new, its been around a long time and originated in Korea but is starting to get more available in supermarkets in America.

Black Garlic is made by putting plain garlic into a humidity controlled room for 30 days and then set out to oxidize for about that same time .  During this process the garlic changes to a dark black color and the flavor becomes sweet instead of spicy.

The health benefits of black garlic are astounding, we all know that regular garlic is amazing for us, but black garlic has double the antioxidants.

Black garlic reduces inflammation and Boosts your immune system (antibacterial, antifungal, antiviral, and antiparasitic properties).  It Improves cardiovascular health and circulation (protects against clotting, improves lipids, and reduces blood pressure).  Black garlic is also Toxic to 14 kinds of cancer cells (including brain, lung, breast, and pancreatic).

Overall garlic is just good for you, and adding it to your diet is a great idea. I have been researching it and have found a trick that works to create your own black garlic at home.  You can also find black garlic in some grocery stores or on Amazon. 

Black Garlic

What you need:

  • Rice cooker
  • Garlic
  • Lots of time


All you need to do is take your rice cooker and set it on warm( do not add water or anything) this keeps the temperature at the right amount.  I have found that 9 to 12 days in the rice cooker works.  I ended up moving my rice cooker onto my deck because it smelled a lot like garlic in my house.  So if you have a garage or a outdoor place that is safe from weather that you can plug in your rice cooker I would suggest doing that.  After that you want them to set out to dry, once they come to room temperature you can peel them and then place them on a baking sheet.  You need to let them sit for about a week, I leave mine in the oven, and when I bake I move them out.  It should be in a cool dry area.  You should store them in a jar in the refrigerator and they will last up to 3 months.

Black Garlic

After they are done drying you can now eat them! This is a long process but its so worth it, and it doesn’t come with the huge price tag that is in stores.  There a lots of recipes on Pinterest that use black garlic.  I hope you enjoyed this post and all of the great benefits of black garlic!


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