How to make black garlic? What are the benefits? Black garlic is prepared by fermenting for a certain period of time under controlled heat and humidity conditions.
During the fermentation process, garlic teeth turn black and become slightly more sweet with a softer tissue.
As a result of this process, garlic, unique taste, and also potential health benefits come with it.
They are often used as a sweetener in cooking, especially in Asian cuisine, and can be eaten as a snack alone or can be taken as reinforcements.
What are the benefits of black garlic? Black garlic has been shown to potentially reduce blood pressure and improve overall heart health. It can also reduce the risk of heart disease by reducing cholesterol levels.
It is rich in antioxidants that can help protect the body from free radicals that can cause cellular damage and contribute to various health problems.
The antioxidants and other compounds it contains can help increase immune function and protect against infections.
Some studies suggest that black garlic can have neuroprotective effects, potentially improve cognitive function and reduce the risk of neurodegenerative disease.
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How to make black garlic? Making black garlic at home requires some patience and a few materials:
Start with fresh garlic. Depending on how much black garlic you want to make, you can use as much garlic as you want.
Wrap each garlic into parchment paper or aluminum foil. Make sure you close the packaging completely.
Place the wrapped garlic in a slow cooking. You can also use a dryer or fermentation box.
Set the slow cooler or the other device to a low temperature (about 60-75 ° C) and leave the garlic to ferment for 2-3 weeks. Garlic should be kept at a fixed temperature and humidity level during the fermentation process.
After the fermentation process is completed, remove the black garlic teeth from parchment or aluminum foil. They should be soft and slightly sweet.
You can store black garlic in a refrigerator in an air -proof container for up to several months.
Keep in mind that making black garlic at home can be a long and relevant process, and there is always a risk of contamination or deterioration.

Is black garlic soft? Yes, black garlic is softer than normal garlic, but its texture is slightly different. In the fermentation process, garlic softens naturally and has a sweet taste. Normal garlic can be cut and crushed.

Black garlic seeds do not have a special seed called black garlic seeds. And there is no kind of garlic that grows in black in black.
Black garlic can only be obtained as a result of a fermentation period.
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