Black garlic doesn't "grow" in the traditional sense of being planted and cultivated. Instead, it's produced by aging regular garlic bulbs in a controlled environment. Here's a breakdown of the process:
The Black Garlic Transformation
The creation of black garlic is a transformation process, not a growing one. It involves subjecting whole garlic bulbs to specific temperature and humidity conditions over an extended period.
Key Steps in the Black Garlic Process:
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Selecting the Garlic: The process starts with fresh, raw garlic bulbs ( Allium sativum).
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Creating the Environment: The garlic bulbs are placed in a warm, humid environment. This is typically a specialized fermentation chamber or even a rice cooker with a keep-warm function can be used on a small scale.
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Controlled Temperature and Humidity: The temperature is usually kept between 140-170°F (60-77°C) with high humidity (around 80-90%).
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Aging Period: The garlic is aged under these conditions for several weeks (typically 2-4 weeks, but can vary).
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Enzymatic Reactions: During this time, enzymes break down compounds like allicin (the compound responsible for garlic's pungent smell and taste). The Maillard reaction also occurs, leading to the darkening of the cloves and the development of a sweet, umami flavor.
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Cooling and Oxidation: After the aging period, the garlic is cooled and allowed to oxidize, further developing its flavor and texture.
What Happens to the Garlic?
- The cloves turn a deep brownish-black color.
- The texture becomes soft and almost chewy, similar to a dried fruit.
- The pungent, sharp flavor of raw garlic is significantly reduced.
- A sweet, umami flavor develops, with hints of balsamic vinegar or molasses.
In summary, black garlic is created through a carefully controlled aging or fermentation process of regular garlic, not through conventional planting and harvesting.
