October 15, 2025, 3:33 am | Read time: 3 minutes
Anyone who walks attentively through the supermarket may have already spotted black garlic. In gourmet kitchens, it’s a highly valued spice. The price for a bulb is not insignificant—that’s why myHOMEBOOK explains how you can make black garlic yourself. However, it doesn’t happen quickly.
What Is Black Garlic?
Black garlic is not a separate variety of garlic but rather regular white garlic that has been “aged” over a period of weeks under controlled heat and humidity. This process involves a kind of natural fermentation—although technically, it’s not true fermentation but a so-called Maillard reaction.
This chemical reaction causes the sugars and amino acids in the garlic to combine, completely changing its color, texture, and flavor. The result is a soft, almost caramelized garlic with a sweet, mild aroma, without the sharpness that many find off-putting in fresh garlic.
Also interesting: Can You Eat Sprouting Garlic?
How to Make Black Garlic Yourself
First, it’s important to note that making black garlic yourself is not an easy task—and it doesn’t happen quickly. You need time and, above all, the right equipment, as the garlic must be kept warm and moist for several weeks. A rice cooker or a proper fermenter is recommended. Due to energy consumption and safety, using an oven is not advised.
Here’s How:
- Select garlic bulbs: Use only whole, undamaged bulbs.
- Wrap: Wrap the bulbs in aluminum foil or place them in a glass container with a lid (not airtight).
- Heat: Store for about three to four weeks at 140 to 160 degrees Fahrenheit. Ideally, use a rice cooker with a keep-warm function or a special fermenter.
- Patience: During this time, the garlic slowly changes—it becomes darker, softer, and more aromatic.
- Done: When the cloves are black, soft, and sweet-smelling, they are ready. Store them in a cool place afterward.
How to Store Garlic Properly to Make It Last Longer
Can You Still Eat Sprouting Garlic?
How Long Black Garlic Lasts
The shelf life largely depends on the condition. Whole, the garlic can be stored at room temperature, in a dark and dry place, for about two to three months. In the refrigerator, it can last up to six months in a closed container.
However, if the black garlic is opened or already peeled, it has a much shorter shelf life. Stored in a clean container in the refrigerator, the garlic can still be enjoyed for about one to two weeks.
You can also store homemade black garlic in the freezer. It’s best to freeze each clove individually and peeled—that way, you can take and use them as needed. Frozen, the garlic is good for up to a year.
What You Can Use Black Garlic for
The garlic is versatile, either eaten plain on bread or mixed with cream cheese into a paste. It also pairs wonderfully with pasta or with meat and fish.