Homemade Black Garlic

Name: Homemade Black Garlic
Cuisine: American
Ingredients: 4.4 lbs solo garlic; 1 can beer; 1 rice cooker; 1 roll aluminum foil; 1 roll plastic wrap

Trần Thị Tuyết Nhung @nhungkara

Vũng Tàu

I've made many batches, but this one turned out perfectly black, sweet, and chewy, so I'm sharing it.

Trần Thị Tuyết Nhung @nhungkara

Vũng Tàu

I've made many batches, but this one turned out perfectly black, sweet, and chewy, so I'm sharing it.

Saved

Ingredients

4.4 lbssolo garlic
1 canbeer
1rice cooker
1roll aluminum foil
1roll plastic wrap

Saved

Steps

1

Peel the garlic, leaving a thin layer of skin on the outside. Do not cut the root or peel too deeply into the garlic flesh.
2

Pour 1 can of beer over the garlic, stir well, and soak for 15 minutes.
3

Prepare a large piece of aluminum foil, transfer all the garlic from the beer bowl without draining the beer.
4

Wrap the garlic tightly, use a toothpick to poke 8-10 holes to allow beer and steam to escape, helping the garlic dry. Line the bottom of the rice cooker with a plate or stainless steel rack, and place the wrapped garlic inside.
5

Close the lid tightly, wrap the rice cooker with plastic wrap, and plug it in on the 'keep warm' setting.
6

Every 3-5 days, open the plastic wrap, wipe the moisture from the lid, and stir the garlic. No need to replace the aluminum foil.
7

After 25 days, it's ready. If the garlic is still slightly wet, leave it for another 3-5 days.
8

For perfectly black, dry garlic as shown in the picture, after 25 days, leave the rice cooker closed, unplug it, and let it sit for an additional 15 days. The garlic will be dry, black, and very chewy.