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market-farming - Re: [Market-farming] "Black Garlic" -- making it?

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  • From: Bill Shoemaker <wshoemak AT illinois.edu>
  • To: "Market Farming" <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] "Black Garlic" -- making it?
  • Date: Sun, 10 Jan 2010 09:54:26 -0600 (CST)

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?

Bill


>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
>complex flavor."
>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
630-584-7254; FAX-584-4610




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