It only takes 10 minutes of active time to make black garlic. Everything else is just letting it sit at home while you live your life. Black garlic also referred to black gold (for good reason), is one of the greatest kitchen condiments you'll ever experience and it's even better when you make it yourself.

EQUIPMENT:

Dehydrator

Fermentation Station

Shallow Half Hotel Pan

INGREDIENTS:

Garlic and one of the three (dehydrator, rice cooker, proofer)

Black Garlic Bonito Compound Butter:

• 1 head peeled black garlic

• 3 Tbsp (1g) bonito flakes

• 1/2 pound (227g) unsalted butter, room temperature

Black Garlic Chimichurri:

• 1 fresno chili

• 1 bunch parsley

• zest and juice from 2 lemons

• 2 head black garlic, peeled,

• Extra virgin olive oil to cover

• Salt to taste

Black Garlic Miso Marinade:

• 1 head peeled black garlic

• 1/4 cup (68g) barley miso

• Splash of rice vinegar

• Splash of mirin

• Salt to taste

• 2 Tbsp (14g) olive oil

• Water to loosen

INSTRUCTIONS:

Method:

1. Individually wrap your garlic bulbs in plastic wrap, and then it in 2 layers of foil.

2. If you’re using the dehydrator, place the garlic in a metal or heat proof container that will hold all of your bulbs. Place in the dehydrator and set it to 140 degrees Fahrenheit and let it go for 4-8 weeks.

   1. Don’t forget to reset the timer every 99 hours.

3. If you’re using a rice cooker, place some sort of a small grate in the bottom to keep your garlic from touching; and place your garlic in the cooker. Set it to a warm function with the lid on and let it sit for 4-8 weeks.

4. If you’re using a fermentation station, place your wrapped garlic in a pot and place the lid on. Set it at 140 degrees Fahrenheit and let it sit for 4-8 weeks.

5. Once your garlic is done, let it sit at room temperature for about a day to redistribute its moisture. Then store it in the fridge until it’s completely black.

Black Garlic Bonito Butter Method:

1. Take 3 tablespoons of bonito flakes and roughly chop it. Repeat this process with 1-2 heads of peeled black garlic.

2. Add both of these ingredients to ½ pound of unsalted butter that is at room temperature. Mix it all together and lay it down on a sheet of plastic wrap. Rotate the plastic wrap around to create a sausage shape. Grab the ends and make sure there is no seam.

3. Roll your sausage shape against your counter over and over, allowing it to get tighter. Tie off the ends and place in the fridge until completely firm.

Black Garlic Chimichurri Method:

1. Roughly mince one fresno chili and then finely chop a bunch of parsley. Add in the zest and juice from one lemon and two heads of black garlic finely chopped. Add just enough olive oil to cover the ingredients, and mix together until incorporated. Season generously with salt.

Black Garlic Miso Marinade Method:

1. In a blender, add in one head of peeled black garlic, ¼ cup of barley miso, 2 tablespoons of olive oil, a splash of mirin a splash of rice vinegar, and a pinch of salt. Blend it together and serve.