Obtaining black garlic is a simple process but it does take a long stand-by time. There are three ways to ferment black garlic. Choose your directions.
1) If using a dehydrator, wrap the garlic heads in plastic wrap. This traps humidity and prevents the garlic from drying out. Then wrap the heads in several layers of aluminum foil. Hold at 130°F/55°C until the heads are soft and black, about 3 weeks.
2) If using a rice warmer or slow cooker, set it to the warm setting (not the cook setting), place the whole garlic heads in the unit, and leave on until the cloves are soft and black, about 2 weeks
3) Store in an airtight container in the refrigerator for up to 6 months. Peel the cloves before using.
Once your garlic is ready, you can use it in all sorts of dishes such as pasta, hummus, pizza or stir-fries. Click here to find some black garlic recipes.