Fermented black garlic : properties and benefits. How to prepare it, in which recipes to use it, flavor and where to buy it. All the information on the uses of black garlic .
Black garlic, what is it?
Black garlic is not a cultivated variety. In nature there are different varieties of garlic, the most common is the white one but you can also grow green or pink garlic. Black garlic , on the other hand, is not a particular variety, it is white garlic left to ferment.
Black garlic is a very popular food in Korea and Japan. In particular, in northern Japan, black garlic is a traditional food associated with several beneficial properties . Its consumption is recommended especially for the elderly or as a tonic in case of physical fatigue, excellent for athletes and scholars approaching an exam.
Fermented Black Garlic, How to Prepare It
As mentioned, this is not a particular variety of garlic but the classic white garlic left to ferment in particular conditions. If you are wondering how to prepare black garlic at home, know that the process is very difficult and cumbersome: not the slightest mistake is allowed.
To make black garlic, you have to ferment white garlic in controlled conditions of humidity and temperature, otherwise the garlic will tend to rot without retaining any properties . In Japan, once fermented black garlic is prepared, it is preserved in sea water.
Black Garlic, Where to Buy It
Black garlic can be purchased from specialty natural food retailers, more progressive local farmers, or online.
On this Amazon page you can find, for example, a 300 gram jar of Black Garlic Spreadable Cream produced with Voghiera DOP Garlic for around 25 euros.
The manufacturing company develops, designs and creates the technology, the production process and the product entirely in-house. The natural fermentation cycle takes place only in a temperature and humidity controlled environment, and lasts approximately 60 days, a period of time in which the technology (software and sensors developed specifically) allows for constant and complete control of the fermentation process.
Black Garlic of Voghiera is produced exclusively with Voghiera DOP Garlic, certified and protected by the Consortium of Voghiera Garlic Producers. Synonymous with tradition, Voghiera DOP Garlic boasts a deep connection with the territory and the people who live there, characteristics that are preserved by keeping all operations strictly within the production district as established in the production specifications: each phase is carefully monitored and certified.
Black garlic, properties
The flavor of fermented black garlic is completely different from that of unfermented garlic . The fermentation process transforms the classic pungent garlic flavor into a sweetish taste that vaguely resembles that of dried plums or licorice. Those who cannot eat raw garlic can start consuming it by using fermented garlic. Not only does the flavor change, but the texture is also different: black garlic is tender.
Thanks to its nutritional properties, it is considered a powerful antioxidant. It is used as a useful support to combat tiredness and fatigue. According to experts, a single clove of black garlic provides the same benefits as four times the amount of white garlic. Thanks to its nutritional properties, black garlic can also be found on the market in the form of capsule supplements, for example on this Amazon page where you can order 180 high-dose garlic capsules with 750 mg of black garlic extract (Allium sativum).
Fermented garlic could prevent cardiovascular diseases. This mechanism would be induced by a substance called S-allicisteine that counteracts the accumulation of fatty acids in the body and strengthens the immune system.
Black Garlic, Recipes to Use It
In Korea and Japan, black garlic is used in recipes to make sauce or accompany fish. In our country, fermented garlic is used to enhance the flavor of cheese, fish and vegetables.
Among the recipes for black garlic dressings, we recommend a mixture prepared from butter and honey. Butter, honey and crushed black garlic can be spread on croutons or bruschetta. To prepare a black garlic dressing, you can make a vinaigrette with balsamic vinegar, Dijon mustard, extra virgin olive oil and a couple of well-chopped cloves of fermented garlic.
