How to Make Black Garlic

by Raksha Hegde last updated -

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Black garlic may not be appetizing to look at, but it has a wonderful tangy taste, like aged, high-quality balsamic vinegar. It is used as a folklore remedy to improve overall health. You can make black garlic at home, but you will need some specialized equipment, which is why most people simply buy black garlic from specialty stores. A rice cooker, on which you can adjust the temperature and humidity conditions, can be used for this purpose. Even better is a fermenting box, although this is less commonly found in kitchens.

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5 from 1 vote

How to Make Black Garlic

It's a delicious, home-made recipe!
Cook Time14 mins
Passive Time10 d
Total Time10 d 14 mins
Course: Condiment
Cuisine: Asian
Keyword: black garlic
Appliance: Rice cooker
Servings: 6 garlic bulbs



  • Use fresh, unblemished garlic bulbs to make black garlic. Since making black garlic is a long process, it is best to use good quality garlic bulbs.
    Sliced garlic, garlic clove, garlic bulb in a wooden bowl placed on a chopping board
  • Place whole garlic bulbs on a paper towel at the bottom of a rice cooker or in a fermenting box.
  • If you are using a rice cooker, close the lid and use the "Keep Warm" setting. Leave it alone for 14 days, and if you want to deepen the flavors, let it stay for 40 days.
  • If you are using a fermentation box, place it for 10 hours at 140 degrees Fahrenheit and 70% humidity. For the second round, increase the temperature to 160 degrees Fahrenheit and 90% humidity for 10 hours. Finally, change the setting to 180 degrees Fahrenheit at 95% humidity for 10 days.
  • Once you remove it from the cooker or fermentation box, allow the garlic bulbs to sit for at least 10 days before using it.
  • Remove the peel to access the black garlic pods. Your homemade black garlic is ready! Enjoy its intense, smoky flavor.


Black garlic gives an earthy flavor when added to dishes. You can use it in sauces to glaze roasted vegetables or meat. You can even use it to infuse oils and have it with crostinis or use it as a salad oil. It's a wonderful way to lift the experience of a dish!

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About the Author

Raksha Hegde is the content director at Organic Facts and helps oversee a team of brilliant, dynamic content writers. She completed her MS in Broadcast Journalism from Boston University, US. A former business news journalist and editor, Raksha followed her passion for wellness to become a certified Yoga teacher and a wellness festival curator. She believes that learning is a life-long process; she did a certificate e-course on “Introduction to Food and Health” in 2019 from Stanford University, US. 

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