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How to Make Black Garlic Oil
So you are wondering how to make black garlic for the first time. Good! This article will provide you with some information on how to make black garlic. The black color of this kind of garlic comes from the fermentation of young garlic (that is, not from the inside). It is very rare to find fresh garlic in its original state at supermarkets or Asian markets, so most of us have to buy it from a supermarket.

Black Garlic - How to Make Black Garlic Just refers to old garlic which has gone though a long period of fermentation method under high humidity and temperature. The properties of an average Black Garlic as against raw garlic include:

More tangy and sweet than raw garlic. To make black flavor, first crush and puree the garlic before straining the liquid. The result will be a thicker and full flavored drink, similar to Vodka. To make black vinaigrette dressings for sandwiches and pasta dishes, add extra virgin olive oil for a richer taste. For extra taste, add lemon juice to taste.



Black Garlic Best kept in a refrigerator to maintain its original flavor longer. You can also store it in the freezer to speed up the aging period. Keep your Garlic at room temperature for best results. As with all herbs and vegetables, let it come to room temperature before using. During shipping it is important to keep in mind the recommended storage temperature of your particular variety.

White Garlic Unlike the black garlic, the white variety has no health benefits. It was developed as a cross with the Old Garlic and brought to market as white garlic. There are more garlic varieties grown as white garlic than black. This variety is used for the same cooking techniques as the black variety but without the health benefits. White garlic tends to have a stronger flavor. You can cut it into strips to eat like garlic bread or use it like white bread in soups and stews.

If you are low on time, or unable to locate a store that sells fresh Garlic, the easiest way to prepare your own garlic oil is to use the bulb method. If you slice off the top of the garlic bulb, the natural flavor of the bulb remains. This is much easier than harvesting a whole head of garlic and will yield better results.

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