How to Make Black Garlic at Home in a CrockPot
Making black garlic at home may sound like a lot of work, but with a crockpot and a few jars, it is relatively easy. This guide will have you on your way to making one of the most delicious, 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, but old salsa jars do the trick as well.)
- 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. 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.
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 my article! If you try this method, please make sure to let me know how it turns out for you! I would love to hear about it! Good luck on your culinary adventures. Sincerely,