how is black garlic made

Black garlic is made by aging regular garlic slowly in warm, humid conditions for several weeks to months until the cloves turn dark, soft, and sweet. The key change is a controlled Maillard reaction, not burning, which gives it its black color and mellow flavor.

How it’s made

• Whole bulbs or peeled cloves are kept at about 60–90 °C in high humidity, often around 80–90%.

• The garlic stays there for roughly 15 to 90 days, depending on the method and desired result.

• During this time, sugars and amino acids react, darkening the cloves and creating a sticky, date-like texture.

• The sharp garlic bite fades as the flavor becomes sweeter, milder, and more savory.

At home

Some people make black garlic in a rice cooker or slow cooker on a low setting, but it still takes weeks and needs steady heat and humidity to work properly. The process can smell strong and should be done carefully in a well- ventilated area.

What it tastes like

Black garlic is often described as sweet, tangy, and umami-rich, with notes that can remind people of molasses, tamarind, or balsamic vinegar. It is much softer and less pungent than raw garlic.

TL;DR

Regular garlic is slowly aged in warm, humid conditions until it turns black through the Maillard reaction, becoming soft, sweet, and mellow.