What is black garlic, what effect does it have and how can you make it yourself? We give you answers to your questionsabout the delicacyas well as useful preparation tips.
Black Garlic: Origin and Application
Black garlic actually comes from Korea. Traditionally, the majority of dishes are made therefermented foodsmanufactured. Black garlic is actually a white or purple variety that turns black after fermentation. There are no culinary limits to the delicacy, which is now produced in more than 10 countries. However, the typical taste of the South Korean original is unmistakable and garlic has now found its way into haute cuisine in Japan, China and Taiwan. However, black garlic is not only popular in Asia, but is also enjoying increasing popularity in North America, especially in the USA. In recent years he has also crept into the hearts of European hobby chefs. It is now also made in Spain and delivered to all European countries.
Black garlic ferments thanks to the Maillard reaction
In South Korea, the delicacy is made according to a traditional recipe and cooked unpeeled at 90 degrees Celsius. The aging process lasts three weeks. During this time the garlic takes on its characteristic black color and becomes soft. However, the texture can vary greatly depending on the variety.
Black garlic is created by the so-called Maillard reaction. This describes a chemical reaction that occurs when roastingmeat and vegetablesexpires. Certain amino acids and sugars form new chemical compounds and this creates the typical roasted taste. The most important thing when processing food using this method is the ability to regulate the temperature. With black garlic you must not exceed 90 degrees Celsius, otherwise acrylamide will form. Acrylamide is a substance that is often referred to as a carcinogen. Although tests have only been carried out on animals and there is no clear evidence of its carcinogenic effects, many researchers assume that it is. An EU regulation has been in force for three years that prescribes measures to reduce the amount of acrylamide in food.
What is typical of black garlic is that it does not leave a sharp aftertaste because the allicin content drops significantly during the fermentation process. It also differs in taste from ordinary garlic due to its sweet, mild aroma with a caramel note. The black garlic is used in thePreparation of meat, poultry, fish, seafood and grilled food. Hobby chefs also use it to prepare garlic butter or refine marinades and sauces. Even typical Italian dishes such as risotto or pasta get an exotic Asian touch when seasoned with the delicacy.
Not all types of garlic are suitable for making the delicacy. The French variety IGP or a Japanese variety of white garlic are suitable. The Spanish variety, most commonly found in supermarkets, has a purple color before fermentation.
Is fermented black garlic healthy and what effect does it have on the body?
As far as the effect of fermented garlic is concerned, it is comparable to normal garlic (Allium sativum). Regular consumption of white garlic promotes blood circulation by thinning the blood and removing calcium deposits in the blood vessels. This means the muscles can be better supplied with oxygen. White garlic also has a positive effect on the heart.
Black garlic is also very healthy. Researchers from Spain have even found that its health benefits multiply after fermentation. It strengthens the immune system, lowers blood pressure and can help regulate blood sugar and cholesterol. Black garlic is also often used to prevent thrombosis and wound healing.
Black garlic is considered harmless for people with digestive problems who cannot tolerate regular garlic at all or who tolerate it poorly. The delicacy contains antioxidants that are said to protect the body from free radicals and are effective against fatigue and depression. In Asia it is therefore often used as an ingredient in numerous recipes for detox treatments. It is also a real protein bomb and provides the body with three times as much energy as white garlic. It also has anti-inflammatory properties and detoxifies the liver.
These are the most important active ingredients that the Asian delicacy contains:
- White garlic contains the active ingredient alliin, which is converted into allicin after the bulb is cut. Black garlic, on the other hand, contains significantly less allicin, but contains important antioxidants.
- Oligo- and polysaccharides, i.e. sweeteners of plant origin.
- It also contains the vital vitamins of groups A, B and C, which support important body functions.
- The fermented garlic is also rich in minerals such as potassium and selenium.
- It also contains other useful active ingredients that can also be found in normal garlic. However, the concentration of these active ingredients in black garlic is significantly higher.
Studies have also shown that garlic can alleviate the symptoms of lead exposure. These include headaches, weakness, low blood pressure and joint pain. Its possible role in fighting colon cancer is currently being researched.
Black garlic: The possible uses of “Black garlic”
Black garlic is commercially available in two forms. The extract is sold as a dietary supplement and is used to flavor smoothies and protein drinks. You can also find black garlic cloves marinated in a marinade in supermarkets. They are basically ready to eat and you can add them to many dishes.
Make your own black garlic: the basic recipe
If you want to make black garlic yourself, then you will definitely think about the fermentation process. Actually, it is not a fermentation in the truest sense of the word. When foods ferment, they most often become covered in salt. The salt enables the formation of lactic acid bacteria, which preserve the food. Making it using the traditional Korean method is a long and very expensive process. The garlic cloves are cooked in a device such as a professional dehydrator for three weeks at 90 degrees Celsius. However, since the associated electricity costs would be very high, a different recipe is available. All you need is 1 kg of garlic, preferably from an organic store, and half a liter of wheat beer. Preparation is very easy: place the rice cooker in a well-ventilated room. Pour the wheat beer into a bowl and line the worktop with kitchen paper. Now carefully separate the garlic cloves from each other, but without peeling or cutting them, and add them one by one to the beer. Remove the garlic cloves from the bowl and place them on the paper towel. Let it rest for about 30 minutes until the excess liquid has completely drained off and place the garlic cloves in the rice cooker. Select 40 to 60 degrees Celsius in the “Keep warm” menu and let them cook in the rice cooker for 14 days. Once a day, open the rice cooker to remove water and turn the garlic cloves. They should be ready after two weeks.
If you want to make black garlic yourself, you should not only consider the higher electricity costs. During the drying period, the garlic has a particularly intense smell that can disturb neighbors, roommates or other family members. So first consider whether it's worth the effort.
Black garlic: recipes
Below we give you several recipes with black garlic.
Black garlic and apple smoothie
Ingredients:
- 2 kale leaves
- 1 Avocado
- Juice of two grapefruits
- 1 green apple, peeled and cored
- 2 cups of mineral water
- 2 black garlic cloves
Add all ingredients to the blender and puree until smooth.
Dip with cashews and black garlic
Ingredients:
- 1 cup raw cashews
- 5 large black garlic cloves
- 1/2 tsp salt
- 180ml water
Preparation: Pour water into a saucepan and bring to the boil. Add the cashews to the water and let them soak for 10 minutes. In the meantime, pour 180 ml of water into a deep sauté pan and add the black garlic cloves. Just heat the water and do not bring it to the boil. Then take the cashews out of the casserole and add them to the blender along with the water and garlic cloves. Puree everything until smooth, chill the sauce and consume within four days.
Dressing with lemon and black garlic
Ingredients:
- 3 tsp olive oil
- 3 tsp water
- 3 tsp parsley, chopped finely
- 1 teaspoon lemon juice, freshly squeezed
- 1/2 tsp salt
- 1 black garlic clove, pressed
Put all ingredients in a blender and puree until smooth.
Dessert with chia and black garlic
Ingredients:
- 200 g fresh or frozen fruit (blueberries, banana, strawberries, pineapple, mango or apple)
- 250 ml coconut milk or another plant-based milk
- 2 teaspoons honey or maple syrup to sweeten
- a black garlic clove
- a pinch of cinnamon or cocoa powder
- Nuts of your choice
- a handful of chia seeds
Preparation: Put all the ingredients except the chia seeds in the blender and puree them, add the chia seeds and mix. Pour the dessert into four glasses and place in the refrigerator overnight.
Black garlic is very popular. Nowadays, the odorless garlic is made according to a traditional Korean recipe. Its sweet, mild taste adds an exotic touch to dishes, salads and desserts. The Asian delicacy not only tastes wonderful, but is also very healthy. It promotes circulation, strengthens the immune system and frees the body of free radicals. Black garlic is available commercially in two versions: as powder and in jars. The black garlic cloves in the jar are marinated in cooking oil and can be used to prepare smoothies, desserts or salads. The powder version is sold as a dietary supplement.
