Black garlic: properties and rules of preparation

Many people disagree about the qualities of black garlic.But with one they agree for sure - its taste is almost impossible to describe, and the culinary possibilities are endless. This variety has become a fashionable ingredient for high-end chefs and food shows. A garlic product can also be cooked at home, but this is not so easy.

Black garlic is not as well known as its white “colleague”, but is increasingly gaining wide popularity due to its beneficial qualities. He is especially known among gastronomic circles and in the field of alternative medicine.

Garlic was introduced to the food market quite recently, about five years ago by the Koreans, from whom it got its name. In addition, this variety is known in North America. Such an unusual color was formed due to the passage of fermentation under strictly controlled heat and humidity.

It has great benefits for human health, and for this reason it is often advertised by professional doctors and traditional healers.

Fermentation, producing black garlic, reduces its sharp smell and strong aroma. This, of course, makes the product more pleasant and attractive to people. Those who have tried it, argue that the flavor and taste clearly audible notes of dried fruit.

It is no secret that the white “colleague”, even in the dried state and during freezing, emits a strong smell of garlic. The black variety does not have it and can be consumed in large quantities.

Black color is the result of a general chemical reaction of interaction with the sugar component. This is what causes roasting in many foods, such as onions, steak, toast, pretzels, and even coffee beans.

Black garlic is stored at 60 degrees for 4 weeks.

Black garlic has a large list of beneficial properties that positively affect the human body. This has been repeatedly proven by medical research. The product contains the following useful ingredients:

• a large amount of antioxidants;
• calcium and protein;
• phosphorus;
• S-allyl cysteine ​​(SAC), which is one of the most powerful antioxidants.

In addition, he has the following useful qualities:

• reduces the inflammatory process;
• reduces the amount of proteins that connect cells and create blood clots, causing inflammation and damage to the cell structure;
• has antibacterial properties;
• reduces the production of nitric oxide, which is the main initiator of all kinds of inflammations;
• lowers blood clotting;
• reduces the manifestation of allergic reactions;
• increases the normal functioning of the liver, reducing its fatty dystrophy to its optimal size;
• fights obesity;
• protects brain cells with strong anti-tumor properties;
• controls blood sugar levels.

Garlic is often used cooking recipes and traditional medicine. It has an effective effect on the human body and internal organs:

• normalizes pressure;
• restores the working condition of the heart;
• has preventive and curative effects on the manifestation of atherosclerosis;
• improves the condition of blood vessels.

Since the qualities of black garlic help restore the cellular structure, their rejuvenation occurs. And the vitamins and useful elements that make up the product strengthen the immune qualities of the human body and help to resist various infections. In black garlic, antioxidant properties were also found, the same as in the fresh analogue. They protect cells from disease and slow down the aging process. They resist free radicals that damage cells, leading to heart disease, senile dementia, circulatory problems, rheumatoid arthritis and other chronic diseases.

No known major side effects were detected. There is a small toxic dose, but white garlic contains it in the same amount.

There are no restrictions on the use of this variety in food. However, it is necessary to comply with the dose during consumption. This applies to people with the following medical conditions:

• disruptions in the digestive system and stomach;
• gastritis;
• ulcer of any manifestation;
• hemorrhoids.

Despite the fact that he does not have sharp qualities, but still able to irritate the mucous membrane. Also, many doctors do not recommend to get involved in black garlic on the eve of medical interventions. The fact is that the product contributes to the dilution of the blood, and with the introduction of a drug having a similar effect, the consequences can be unpredictable.

Black garlic is quite possible to cook at home, no restrictions and hard-to-reach ingredients will be required for this.

First you need to choose a solid material. Garlic must be fresh. It is preferable to opt for white or red varieties. Heads need to pick a large volume and round shape. Each copy should be checked for the presence of dents and rot. Heads must be perfectly clean and not damaged. The process of making black garlic itself is easy and does not take much time if everything has been properly prepared.

• First you need to put some whole garlic bulbs in a bowl. Do not remove them from the husk. Make sure that the dishes are sufficiently deep and can accommodate all the necessary material.
• Inspect the garlic again. Found poor-quality heads need not be thrown away, they can be added to borscht or pilaf, but black garlic cannot be cooked from them.
• Wash and clean the product. At the same time it is desirable to use pure water - every subtlety is important in this matter.
• After washing, place the garlic in a dry, cool place for about 6 hours, until it is completely dry. Do not attempt to ferment while the product is wet.

• After drying, check for cleanliness. If it still contains traces of pollution, the cleaning process is repeated again until the garlic is completely clean.
• Next, prepare the oven for roasting garlic.
• A rice cooker, cooker, fermentable box or steamer are also used for this purpose. Such methods are the fastest and effective, they will allow to get a better product for human consumption. Wrap all the garlic in foil and place in a bowl.
• In the furnace, set the temperature to + 122-140 degrees. Put a bowl of garlic in the oven. Set the humidity to 60-80% and bake for 10 hours.
• After the first 10 hours, change the settings on the field to +160 degrees, and change the humidity by 90%, and continue to bake black garlic for 30 hours. After this time the process will be completed.

Once black garlic has been made, it can be cooked with many culinary dishes at home as additives or spices. It is often used in the preparation of pizza, mashed potatoes, rice dishes, as well as in meat delicacies. It also goes well with cheese, chili pepper, smoked meat, sausages, fried fish and many other products.But the special taste of black garlic begins to acquire only when it undergoes the process of aging, since in this very period it becomes sweeter. In addition, it can be stored for a long time, up to 3 months simply by placing in any jar of glass, and cooling the material.

Black garlic can be stored at room temperature in closed packaging until the expiration date. Once opened, it can be stored for 3-6 months in the refrigerator or one month at room temperature.

Several users claim that they did not feel any major changes in the use of black garlic, as they took the vegetable for a short period of time.

Many consumers like the fact that garlic is odorless and has the beneficial properties of an antioxidant effect. Also, those who shared their impressions noted that the product promotes digestion and has an anti-inflammatory effect. One of the consumers, regularly taking it for many years, said that when added to dishes, the effect was more powerful. And many have noticed that it reduces the feeling of appetite and has a good result in the treatment of the fight against overweight.

Negative reviews relate only to the cooking process. Such a long cooking period is associated not only with observations of garlic, but also with high energy costs.

To learn how to cook black garlic at home, see the following video.