How To Make Black Garlic At Home, Easily

Black Garlic:

1. Individually wrap your garlic bulbs in plastic wrap, and then it in 2 layers of foil.
2. If you’re using the dehydrator, place the garlic in a metal or heat proof container that will hold all of your bulbs. Place in the dehydrator and set it to 140℉ and let it go for 4-8 weeks. Don’t forget to reset the timer every 99 hours.
3. If you’re using a rice cooker, place some sort of a small grate in the bottom to keep your garlic from touching; and place your garlic in the cooker. Set it to a warm function with the lid on and let it sit for 4-8 weeks.
4. If you’re using a fermentation station, place your wrapped garlic in a pot and place the lid on. Set it at 140℉ (60℃) and let it sit for 4 - 8 weeks.
5. Once your garlic is done, let it sit at room temperature for about a day to redistribute its moisture. Then store it in the fridge until it’s completely black.

Black Garlic Bonito Compound Butter:

1. Take bonito flakes and roughly chop it with 1-2 heads of peeled black garlic.
2. Add both of these ingredients to ½ lb of butter. Mix it all together and lay it down on a sheet of plastic wrap. Rotate the plastic wrap around to create a sausage shape. Grab the ends and make sure there is no seam.
3. Roll your sausage shape against your counter over and over, allowing it to get tighter. Tie off the ends and place in the fridge until completely firm.

Black Garlic Chimichurri:

1. Combine Fresno chili, parsley, lemon zest with juice and two heads of black garlic finely chopped. Add just enough olive oil to cover the ingredients, and mix together until incorporated. Season generously with salt.

Black Garlic Miso Marinade:

1. In a blender, add in one head of peeled black garlic, barley miso, olive oil, a splash of mirin, a splash of rice vinegar, and a pinch of salt. Blend it together and serve.