How To Make Black Garlic

5 from 6 votes

How To Make Black Garlic

Black Garlic is a gourmet specialty ingredient that's easy to make at home in your Instant Pot. It's umami-rich, with a tangy, tamarind funkiness that's irresistible. Spread it on bread, serve it with steaks, and toss it in dressings. This is the thing to take your recipes next level.

Course Condiments

Cuisine American

Keyword garlic

Dietary Restrictions Dairy-Free, Egg Free, Gluten-Free, keto, Low-Carb, Paleo, Vegan

Prep Time 10

Cook Time 21

Total Time 21 10

Servings Bulbs of Garlic

Calories 4kcal

Author Lisa Lotts

Equipment

Instant Pot
plastic wrap
tin foil

Ingredients

16 heads garlic

Instructions

Tear 16 pieces of foil (about 6" wide) from a roll of tin foil. Stack the foil and use a pair of scissors to cut the foil in half horizontally. Set aside.
Cut pieces of plastic wrap (about 5" wide and large enough to wrap an individual head of garlic). Wrap 16 heads garlic individually in a tight wrapping of cellophane.
Cut a sheet of foil into 32 five-inch squares. Wrap a head of garlic in one piece of foil to cover completely and then wrap them in another piece, so it's a double-layer of foil (this will ensure the proper environment for the allium).
Place a rack in the bottom of the Instant Pot and add the wrapped garlic heads.
Secure the lid with the vent closed. Set the Instant Pot to "Keep Warm" and set the timer for 99 hours. (Note: you'll have to continue to set the timer every 4 days until the garlic is done–don't take any long trips).
Let the garlic undergo its slow transformation in the warm environment for 3-10 weeks, checking for doneness every 3 weeks and resetting the timer as necessary.
Once it's blackened and soft enough to mash with a fork, remove the foil and plastic wrap and store the black garlic in airtight containers at room temperature.

Video

Notes

Equipment: Not all Instant Pot models support the 99-hour timer setting. The model used in this recipe is the IP-DUO60V3. If your model maxes out at 10 hours, use the slow cooker function on low — or switch to an actual slow cooker, rice cooker, or food fermenter.

Odor warning: The aroma during the first two weeks is powerful. Set up your equipment in a garage, covered outdoor space, or a room you can close off from the rest of the house. Ask me how I know.

How to tell when it's done: The cloves should be very dark — nearly black — soft enough to mash easily with a fork, and slightly sticky to the touch. If it's still firm or brown, rewrap and give it another week.

Go longer for deeper flavor: You can process the garlic well past the point of just turning black. The longer it goes, the more concentrated and complex the flavor. If you want an intensely rich result, aim for the full 9-10 weeks.

Storage: Store in a glass jar in a cool, dark pantry for up to 3 months. Refrigerate for up to 10-12 months or freeze well-wrapped for a year or more.

Nutrition