How To Make Black Garlic At Home, Easily

Ingredients

• 12 bulbs Garlic (fresh, whole, unpeeled)
• 12 sheets Plastic Wrap (cling film, tightly wrapped around each bulb)
• 24 sheets Aluminum Foil (heavy‑duty, two layers per bulb to seal in moisture)

Instructions

1. Gather Ingredients

   Select 12 fresh garlic bulbs, making sure they are firm and unblemished.

   Time: PT10M

2. Wrap Garlic

   Wrap each bulb tightly in a sheet of plastic wrap, then double‑wrap with two sheets of heavy‑duty aluminum foil, sealing all edges to create a moisture‑tight “tinfoil hat.”

   Time: PT15M

3. Arrange in Dehydrator

   Place the wrapped bulbs in a heat‑proof container (e.g., a shallow half‑sheet pan) and set the dehydrator to 60 °C (140 °F).

   Time: P6W

   Temperature: 60°C

4. Monitor & Reset Timer

   Every 99 hours, reset the dehydrator’s timer to keep the cycle running continuously.

   Time: PT5M

5. Finish Fermentation

   After 4–8 weeks (recommended 6 weeks), remove the bulbs. Let them sit at room temperature for about 24 hours to redistribute moisture.

   Time: P1D

6. Store

   Unwrap and store the black garlic in an airtight container in the refrigerator.

   Time: PT0M

   Temperature: 4°C

Nutrition Facts

Calories

30

Protein

1 g

Carbohydrates

7 g

Fat

0 g

Fiber

0.5 g