How to Make Black Garlic at Home in a CrockPot (Recipe)
Making black garlic at home may sound like a lot of work, but with a crockpot and a few jars. It is relatively easy, although, bear in mind for full flavor your crockpot will be in use for ten to 40 days. If having the benefit of incredible flavor wasn't enough to entice you, there are also many health reasons to eat black garlic. Black garlic is great for the immune system; it provides good cholesterol and antioxidants, fights cold viruses and even helps your digestive tract. A true super food! This guide will have you on your way to making one of the most delicious and hard-to-find ingredients in your very own home!
Black garlic is caramelized garlic that take several weeks to make, but just a few minutes of prep time. All you will need is:
- A few jars (we used Mason jars and salsa jars, but any glass jar with a sealable lid should work here.)
- Some paper towels
- A crockpot
Step One: Setting Up
Making black garlic at home with this method will be much easier than all methods I have attempted, and yields a sweeter, more delicious bulb of black garlic. To start, make sure you leave the garlic whole. Do not peel it, or separate the cloves. Leave the garlic as one whole "bunch." Simply place as many whole bunches of garlic as you can into your jar or jars , and cover your garlic with a damp paper towel. (It is important to wring your paper towel out well, or it will not turn out right.)
Now, you will want to pressure can your jars to keep the seal intact by setting them in a pot of boiling water for about 5 minutes, or until the seal pops down. You should be able to hear each jar "click" lightly once they are properly sealed. After making sure your jars are sealed well, it is time to move on to the next step.
Place your wet paper towel over the garlic
Step Two: The Waiting Game
After you have done all previous steps, it's time to start the heating process. Fill your crockpot about halfway full with water, and set your jars inside of it, with the lids facing upwards. Set your crockpot to its lowest setting, and place the lid of the crockpot on top. After two days with your crockpot set to its lowest heat setting, turn the heat up to its next highest setting for another two days. After these two days- lower the temperature back to the lower setting for the remainder of this process.
Note: For those who have a crockpot with settings "Keep warm" or "Warm," the process is a bit different for you. I recommend starting the heating process on "Warm," followed by "low," and the remainder of the process on "low."
Step Three: Let the Flavor Intensify
It will take several weeks for your garlic to be at its flavor peak. We wait about 30 days for ours, but you could leave it for up to 40. Less than 30 is okay, but make sure to leave it for at least ten days. Anymore than 40 and your garlic will start to fall apart. For maximum flavor and sweetness, do not open your jars until they have fermented in the water for 30 days. It should be flaky, have a sweet taste, and be a bit mushy, almost like a gummy bear.
We feel that this method of making black garlic at home is the best way to go about it. You will not have the smell constantly floating inside of your house, and it is incredibly easy. We have also tried many different methods to make our black garlic, and this method turned out the best. The black garlic is very sweet and has a very unique flavor. Enjoy!
Thank you for reading! If you try my method, please make sure to let me know how it turns out for you. I would love to hear about it, and what you have made or plan to prepare with it! Good luck on your culinary adventures.
Questions & Answers
I tried to get my jars to seal for over an hour. I ended up putting them in the crockpot, hopefully I didn’t ruin them. It still wasn’t sealed. Do you think it will be ok?
As long as you don't lift the lid of the crockpot too often, it should be fine. Make sure if the lid of your crock has a hole to let steam out, to seal it or cover it temporarily. You may have the smell of fermented garlic in your home without properly sealing your jars- but that may be a good thing.