[Market-farming] "Black Garlic" -- making it?
wshoemak at illinois.edu
Sun Jan 10 10:54:26 EST 2010
It sounds like the product may be one that originated a long time ago and may involve a simple process that, like many food preservation techniques, takes time. The machine may be "modern technology" that speeds up the process and allows the originator to own the process. Perhaps the more ancient technique isn't all that difficult if one is patient enough. Since garlic is harvested in early Summer, perhaps the product is stored such that it endures the heat of summer, and the heat is magnified naturally somehow, resulting in the black garlic by the end of the growing season. I know I'm just speculating, but I suspect that the natural process would result in a product with higher quality than the one produced by machine. Anyone else care to speculate? Anyone tasted the product? Is it worth such an effort?
>Searching "fermented garlic" brings up mostly references to using the
>stuff, or to the machine-made version; but I did find this, don't know
>how accurate it is: "Ordinary garlic is placed in earthenware jugs in a
>cool environment, such as a cave. The garlic is left to age for several
>months. No bacteria is added. The result is a simple food with a
>However other sources say it's fermented at a high tmperature, and the
>machines may use heat and controlled humidity. Maybe there are multiple
>versions of fermented garlic, just as there are a lot of different
>kinds of pickles.
William H Shoemaker, UI-Crop Sciences
Sr Research Specialist, Food Crops
St Charles Horticulture Research Center
535 Randall Road St Charles, IL 60174
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