Comments on: Aged Black Garlic: a new superfood? Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Thu, 30 Apr 2015 14:44:43 +0000 hourly 1 By: Gayle Farmer Mon, 25 Mar 2013 21:14:55 +0000 I just got my first black garlic as a giveaway for a order and I just love it. So far, I’ve only eaten one clove for a snack, but I’d imagine this would be great on baked potatoes, any kind of crusty bread, pasta with a light oil base – I prefer walnut oil over olive oil, since I love the bouquet.

Going to try it tonight on chunks of sauteed lobster tail, sprinkled on top of my pasta and in dipping bread sauce. I can’t wait!


By: Richard taft Thu, 17 Jan 2013 19:22:45 +0000 Place a few heads garlic tightly wrapped in tin foil in your rice cooker and set it to “keep warm” for 10 days. I just finished a batch, wonderful, came out perfect.

By: owen Fri, 28 Dec 2012 12:32:36 +0000 here have the black garlic machine, and also,

By: Ruth Sun, 11 Mar 2012 18:42:21 +0000 I agree, I searched many sites and this was the best price. Now I am looking for recipes to try it on :)

By: etim Fri, 09 Mar 2012 15:17:07 +0000 To save $$ and to also keep it at a constant temp, just put the container on top of your hot water heater tank and cover it with insulation. Do a test jar of water first and check it with a meat thermometer.

BTW—this comment section needs an “edit” option!

By: etim Fri, 09 Mar 2012 15:13:44 +0000 This comment appears to be pilfered from eHow!

(Sorry,s-texan—this reply was not meant for you–my bad!


By: SouthernTexan Mon, 21 Nov 2011 04:05:04 +0000 I am in love with black garlic, currently. I purchased two containers of peeled black garlic and was scared to try it at first. The first container I used mixed with butter stuffed under the skin of a chicken I roasted. It was delicious.

Then I got brave and tasted it by itself. Now (long story, won’t bore you) I cannot eat any food that is not soft. That means I cook and puree most everything. And that a lot of foods are off limits. But I have been snacking on black garlic like candy.

I would love to find more recipes using it, though. And to find it locally. About to have to order more and shipping is almost as much as the garlic.

I froze it originally, and then just took the container out and sat it in the fridge overnight. It appears to freeze and thaw just fine for anyone wondering.

As for making my own, good luck to you all trying that. I will leave that up to the experts and just concentrate my efforts on eating it. And creating new recipes.

By: Jeff Camp Sun, 06 Nov 2011 20:03:10 +0000 Yes. You can make Black Garlic at home.

Black garlic is a traditionally Korean specialty that is also becoming common in North America. While it may be simple to purchase pre-packaged black garlic, it can be more rewarding to make your own at home. Once your garlic is ready, you can use it in all sorts of dishes such as pasta, hummus, pizza or stir-fries. Fermenting the garlic is a simple process but it does take a long stand-by time, so be prepared to wait a while for your black garlic to be ready.

* Put as many whole, unpeeled garlic bulbs as you would like in your container. The container can be any material that is safe for the oven, and should be big enough to hold the amount of garlic you want to make.2

* Wrap the container with the foil. You should wrap it as tightly as possible to prevent any contaminants from getting in and to prevent too much garlic aroma from wafting out.

* Place the tightly wrapped container in an oven set to about 140 degrees Fahrenheit. Many ovens can’t be set this low, but if it is a gas oven it may be warm enough with just the pilot light on. If you don’t want to leave your oven on for an extended period, you can also use a rice cooker set to “warm,” a food dehydrator with all but one of the trays taken out, a plate warmer or a slow cooker. Just be sure that the temperature remains at about 130 to 150 degrees and won’t shut off automatically.

* Leave the container to ferment for 40 days. It is edible at 10 days, but to get the full effect you should wait the full 40 days. In that time, the cloves will have become a deep, inky black color, and will be soft and spread-able and slightly sweet, similar to roasted garlic but much richer in texture.

By: Assire Tue, 26 Jul 2011 09:22:15 +0000 Cool! and now in Malaysia

By: novelyn Sat, 21 May 2011 00:43:14 +0000 i though you’re going to show me how to make black garlic at home. so disappointing. I read the whole article only to find out a recipe that uses black garlic!