While we can prepare ourselves these black garlic, home production will not be as safe as the industry, where the temperature and humidity controls.
You may see the above image to the black garlic you’ve surprised and, without doubt, the first thing you’ve thought is that “being burned”. At all. If you have not tried this original and tasty treat, you say that the black garlic is a very special flavor of Asian cuisine, which is full of amazing benefits and its flavor is mild, slightly sweet and very nice texture.
While we are used to always eat white garlic, this option is very common in countries like Japan and Korea, where they seek primarily to further enhance its healing principles, its antioxidant and its virtues as natural antibiotics.
Want to know more about the black garlic and how it is produced? We explain it below.
The benefits of eating black garlic
You may be surprised at first glance a little. We are not used to consuming black foods, because our instinct, our nature, associate it with “an already fermented food or in poor condition.” In this case it is not as, black garlic have been treated under careful cooking process where they are exposed to these conditions:
- High humidity controlled over a month.
- High temperatures also very controlled for rust very slowly.
- Is very similar to the process raisins, i.e. garlic rust but at the same time, it is tender inside, allowing the “acidity” go in order to become sweet garlic, and a taste much like tamarind. Did you imagine? It’s delicious!
The black garlic doubles in antioxidants
Because of its slow cooking process, which lasts between 30 and 45 days, the black garlic reaches double its natural content of antioxidants, even rising level of vitamin C . The experts speak of a careful process of fermentation but, far from developing any yeast or bacteria, black garlic synthesize more vitamins, minerals and antioxidants more.
Reduces blood pressure
Eastern medicine has always used the black garlic to reduce hypertension. Simply consume garlic after each meal (i.e. 3 to 5 per day) to see results. Also improves the elasticity of the arteries, reducing blood glucose level and regulates the level of bad cholesterol in the body.
One of the strongest virtues of black garlic is to improve blood circulation. Thus it stands as a very suitable natural treatment to reduce the incidence of migraines and headaches.
Fewer colds and less flu
As you know, garlic is a natural antibiotic. In the case of black garlic, due to its cooking process as they are high in vitamin C and antioxidants, it serves as a protector of our immune system. Reinforces and allows us to better fight viruses and bacteria and any type of infection .
An original seasoning in our kitchen
You will be surprised to know that in Korea or Japan often include black garlic to develop a very common type of chocolate. Because it tastes sweet and balsamic offers great ideas for oriental cuisine, which gradually is coming to the West, with enough force.
In the US, for example, it has popularized a recipe with quite original chicken, “Black Garlic Roast Chicken” (roasted with black garlic chicken), while we can say that the impact is somewhat lower and the great chefs you include time in very select recipes. However, it is usually seen in Asian restaurants.
How I can eat black garlic?
The black garlic is usually sold in specialty stores and in the most exclusive sections of our supermarkets. We should also mention that many people make their own black garlic at home wrapping a clove of garlic with foil, and taking after baked in an airtight container at a very low temperature.
Next, let to ferment throughout 40 days in the same sealed container. We should mention that this type of “home production” will never be the same as that was carried out in a process where humidity and temperature are better cared for, and where they also do not run the risk that during fermentation garlic caught a fungus .
By this we mean it always will be more suitable acquire black garlic ready . It is important to know that its development has been very careful and that our health is not endangered (think that, for a non-controlled fermentation, garlic can be contaminated by the botulism toxin or other bacteria).
Clear, we see now what is the most appropriate way of consuming black garlic :
- The black garlic is tender and has a sweet taste, that is, lose the smell and the taste as sour and characteristic of the classic white garlic, which you can combine into rich roasted whole spread with cheese or olive oil.
- Since the black garlic is very energetic, it is very suitable to consume at breakfast.
- Combines with any dish. You can cook with vegetables and especially chicken.
- If you want to lower your cholesterol or blood pressure regularly consumes a black garlic after your meals.