About: It takes excruciating patience to make caramelized onions, but even more for caramelized garlic. It’s roasted at a low temperature (140ºF – 170ºF), for 3 – 4 weeks! This process reduces that pungent raw garlic oder and strong flavor—buh bye bad breath, HELLO magical sweet treat.
Origin: nearly 4,000 years ago in Korea, but the recipe was “perfected” by American-Korean Scott Kim in 2004.
Culture of origin: Asia
Replaces: roasted garlic • dried fruit
Uses: eat alone • spread on bread • use in soups or sauces • mix into mayo • toss with roasted vegetables • mix with sweet syrups • add it to granola • mix with chocolate baked goods • top on pizza
NOTE: black garlic is very soft and squishy. The easiest way to prepare it for cooking is puréeing. Mash or blend the cloves with a little water until spreadable.
Legend: In Thailand, black garlic is believed to give immortality.
Benefits: twice as many antioxidants as raw garlic • decreases risk of cancer • helps lower cholesterol • no additives, preservatives, or burning
Calories: 5 – 6 cloves = 40 calories
WHERE TO FIND
Store: Healthy food stores • check with retail (I did find some at Wegman’s)
HOW TO STORE
Place black garlic heads, cloves, or purée into an airtight storage container or ziplock bag, and store in the refrigerator for 3 – 4 months.
TASTE & TEXTURE
- like molasses, prunes, figs, balsamic vinegar
- subtle garlic aftertaste
- tender, almost jelly-like
- deep, dark sweetness
- sticky to the touch
- In South Korea, some energy drinks are flavored with black garlic.
- You can make your own! Simply place some garlic heads in a rice or slow cooker. Set to the lowest heat setting and leave for 9 – 10 days.