Yes, you can absolutely use a crock pot to make black garlic at home! Black garlic is regular garlic that has been aged and fermented, resulting in a soft, sweet flavor and black color.
What is black garlic?
Black garlic is created when raw garlic bulbs are aged under warm, humid conditions for several weeks. This aging process causes the garlic cloves to undergo the Maillard reaction, which breaks down sugars and amino acids to produce the characteristic dark color and rich, slightly sweet umami flavor.
The slow heat processing also leads to the formation of antioxidants like polyphenols and flavonoids in black garlic that are not present in raw garlic. In addition, the aging significantly reduces the pungent allicin compounds that give raw garlic its strong bite.
While raw garlic has a very intense, pungent flavor, black garlic has a much more subtle and molasses-like sweetness. The texture is also quite different – black garlic cloves are soft, paste-like, and almost spreadable.
Benefits of black garlic
Compared to raw garlic, black garlic offers several health advantages:
- Higher antioxidant levels – the Maillard reaction increases antioxidants like polyphenols
- Better bioavailability – the aging process increases absorption of beneficial compounds
- Anti-inflammatory effects
- Improved immune system function
- Lower toxicity – reduced allicin makes it gentler on the stomach
In addition, the rich umami flavor of black garlic makes it very versatile to use in sweet and savory recipes.
Using a crock pot to make black garlic
A slow cooker or crock pot is an ideal appliance for making black garlic at home. The low, steady heat and enclosed environment are perfect for slowly aging garlic over several weeks.
Here is a simple process for making black garlic in a crock pot:
- Separate fresh, high-quality garlic bulbs into individual cloves. Leave the skin on.
- Peel off any loose outer layers, but keep the skins intact on each clove.
- Place the unpeeled garlic cloves into a small crock pot or slow cooker. Pack them in tightly in one layer.
- Cover the crock pot and cook on the lowest heat setting for 3-4 weeks.
- Check occasionally and stir the cloves gently every 5 days or so. You may need to rearrange them as they shrink.
- The garlic is finished when cloves are very dark, softened, and squish easily when pressed.
- Allow the black garlic to cool fully before removing from the crock pot.
- Store in an airtight container in the refrigerator for up to 2 months.
Maintaining the ideal low temperature in the 110°F to 150°F range and high humidity around 80-90% RH is key for proper enzyme activity and the full Maillard reaction to occur.
Crock pot tips
Here are some helpful tips when making black garlic in a crock pot:
- Use a smaller 1-3 quart slow cooker rather than a large 6 quart size.
- A ceramic crock insert is ideal to help retain moisture.
- Pack garlic cloves tightly together to prevent drying out.
- Place a pan or foil cover over the slow cooker insert to retain humidity inside.
- Use an external thermometer to monitor temperature – aim for 140°F.
- High-quality, fresh garlic produces the best results.
- Hardneck varieties like Rocambole tend to blacken quicker than softneck.
- Expect approximately 40-50% weight loss as moisture evaporates.
- The crock pot must be able to maintain very low heat for weeks.
The aged black garlic does not need to be refrigerated or stored in any special way. It will keep in a sealed container at room temperature for up to 2 months.
Ideal time and temperature
Proper temperature control is essential for making great black garlic in a slow cooker. Ideal conditions are between 110°F and 150°F throughout the 3-6 week fermentation time.
Here are some tips for regulating crock pot temperature:
- Use the “Keep Warm” low setting for most crock pots.
- Place on a heating mat designed for seed germination or brewing to add warmth.
- Put in an oven or proofing box set to 110-120°F.
- Monitor with a thermometer and adjust heat source as needed.
- Higher temperatures above 150°F can kill beneficial enzymes and bacteria.
- Lower temperatures below 105°F will slow down the fermentation.
Maintaining 80-90% relative humidity is also vital for even aging and full black color development:
- Cover the crock insert with plastic wrap or a tight lid.
- Put a pan of water in the cooker below the garlic.
- Spray with water occasionally if humidity seems low.
Black garlic stages
The aging process from fresh garlic to finished black garlic happens gradually over several weeks. Here are the general stages you can expect:
- Days 1-7: Very little change, cloves are still hard and light colored.
- Weeks 1-2: Garlic turns beige or light tan, starting to soften.
- Weeks 2-3: Cloves turn medium brown, flavor starts mellowing.
- Weeks 3-4: Cloves become very dark brown or black, texture is jelly-like.
- Weeks 4-6: Fully black interior, cloves are extremely soft and sweet when squeezed.
The garlic is ready when the cloves are fully black and spreadable when pressed gently. This can take anywhere from 3 to 6 weeks depending on temperature, humidity, and the garlic variety.
Common problems
Here are some common troubleshooting tips if your homemade black garlic does not turn out as expected:
- Green spots – Caused by temperature being too low or high. Keep the crock pot between 110°F and 150°F.
- Drying out – Increase humidity by covering tightly or placing water in the insert.
- Mold growth – Ensure no air gaps for mold to start. Pack cloves tightly.
- Bitter taste – Temperatures over 150°F destroy the good enzymes and flavor.
- Not fully black – Needs more time fermenting at ideal temperature and humidity.
Using black garlic
Black garlic has a versatile sweet and savory flavor that enhances many dishes:
- Spread on bread, pizza, sandwiches
- Mixed into sauces, dips, dressings
- Puréed into soups, stews, rice dishes
- Chopped on top of salads, pasta, meat
- Infused into oils, honey, butter, aioli
- Added to marinades, rubs, compound butters
Here is a chart showing some recipe ideas using black garlic:
| Recipe | Black garlic uses |
|---|---|
| Pizza | Spread on crust, sprinkled on toppings |
| Pasta | Sautéed in olive oil, mixed into sauce |
| Salad dressing | Puréed into balsamic vinaigrette |
| Mayonnaise | Minced and blended into aioli |
| Marinade | Chopped and added to soy or wine marinade |
| Compound butter | Mashed with softened butter |
Health benefits
Black garlic is much healthier than raw garlic due to its high antioxidant content and bioavailable nutrients. Some key health benefits include:
- Antioxidant and anti-inflammatory effects from polyphenols
- Immune boosting benefits from flavonoids and saponins
- Cardiovascular protection through improved blood lipid levels
- Reduced risk of cancer and neurodegenerative diseases
- Better absorption of minerals like calcium, iron and zinc
Black garlic does not have the harsh properties of raw garlic that can irritate the stomach. It provides health benefits in a much more gentle, bioavailable form.
Blood pressure and cholesterol
Animal studies have found promising effects of aged black garlic on reducing blood pressure, inhibiting cholesterol production, and improving circulation. The antioxidant polysaccharides in black garlic appear protective for heart health.
Anti-cancer potential
The high antioxidant content of black garlic may help combat free radical damage and reduce the risk of cancer development. Certain unique compounds created during aging like alkaloid and flavonoid antioxidants show cytotoxicity against cancer cells in lab studies.
Brain health
The antioxidant and anti-inflammatory effects of black garlic may offer protection against neurodegenerative diseases like Alzheimer’s and Parkinson’s. Studies also show potential cognitive benefits for memory, learning, and focus from black garlic’s bioactive sulfur compounds.
Comparison to raw garlic
Here is a comparison between black garlic and raw garlic:
| Black garlic | Raw garlic | |
|---|---|---|
| Color | Black | White |
| Texture | Soft, jelly-like | Hard, crunchy |
| Taste | Sweet, tangy, umami | Strong, pungent, spicy |
| Calories | About 70 per ounce | About 40 per clove |
| Active compounds | Higher antioxidants | Higher allicin |
While raw garlic offers some health benefits, the bioavailability of nutrients and compounds is much higher in aged black garlic. The aging process also reduces harsh allicins while boosting antioxidant levels through the Maillard reaction.
Buying black garlic
Although making your own black garlic is simple and economical in a crock pot, you can also purchase premade black garlic:
- Find in the produce section of well-stocked supermarkets
- Purchase from health food stores or online
- Choose heads with plump, uniform cloves
- Avoid any mold, dried out cloves, or green discoloration
- Storage – Keep refrigerated in a sealed container
- Lasts for 2-3 months refrigerated
When buying premade black garlic, look for heads that are completely black through each clove. Avoid any with white or green areas, mold growth, or dried out cloves.
Cost of black garlic
Black garlic costs significantly more than regular garlic due to the long aging process required. Expect to pay:
- Homemade – $3 to $8 per pound
- Store bought – $15 to $30 per pound
- Bulk black garlic may cost less, around $12 per pound
- Specialty imported black garlic can cost up to $60 per pound
While making it yourself is much cheaper, the convenience of premade black garlic may be worth the cost for some. Just a few cloves add great flavor to recipes.
Conclusion
A crock pot or slow cooker provides the ideal environment to make black garlic at home. The low, steady heat for several weeks allows the garlic to undergo the Maillard reaction to develop its characteristic sweet umami flavor, soft texture, and black color.
Maintaining temperatures between 110°F and 150°F along with high humidity are the keys to successful black garlic. The process takes 3-6 weeks depending on conditions and garlic type.
Black garlic offers higher antioxidant levels and better bioavailability of nutrients compared to raw garlic. It provides health benefits for heart health, anti-cancer effects, immunity and brain function.
The rich, almost molasses-like flavor of aged black garlic makes a tasty ingredient in many savory and sweet recipes. While you can buy premade black garlic, making your own with a crock pot is simple and economical.