Black garlic has been famous in Asia since 1999 and it got introduced in the U.S only a few years ago. The American people fell in love with it instantly since it has such a sweet taste and many health benefits.
What is Black Garlic?
It’s made by cooking whole heads of unpeeled regular garlic. The garlic need to be cooked in a controlled-heated, humid environment such as a slow cooker, at a low temperature for a really long period of time. Black garlic is slightly chewy, has a sweet taste and it boosts the health benefits of regular garlic.
Black Garlic Health Benefits
Black garlic has twice more antioxidants than white garlic. It can prevent Alzheimer’s, rheumatoid arthritis and circulatory problems.
Black Garlic Properties
- Anti-tumor
- Anti-carcinogenic
- Antibacterial
- Prevents obesity
- Lowers high blood pressure and bad cholesterol
- Regenerates skin cells
- Fights diabetes
- Reduces allergies
- Boosts the immune system
It contains around 850 mg S-allyl-cysteine per bulb, a substance 30 times less toxic than allicin found in white garlic. Black garlic is packed with calcium, magnesium, selenium, phosphorus, vitamin C and vitamin B6.
How to Make it
The easiest way to prepare black garlic is to use a rice cooker. You need to cook the garlic for 14 days and then leave if a couple of days so the garlic could dry. Homemade black garlic can be kept at a room temperature for 30 days or in a Mason jar in the fridge for 6 months.