1. How does black garlic work?
Black garlic is made by slowly fermenting normal garlic through continuous electric drying for 35-45 hours at the appropriate temperature. After that, they continue to age for about 45 days, which changes the color of the skin to dark and the inner cloves turn black, soft, and sweet.
This fermentation process causes a reaction between the sugar and amino acids in garlic, resulting in the production of black garlic with a sweet and sour taste, as well as a soft and chewy texture. Typically, each kilogram of fresh garlic yields about 400-500 grams of finished black garlic.
During the fermentation process, chemical reactions occur that enhance the properties of black garlic. Black garlic has twice the vitamin content of regular garlic, especially high levels of vitamin B2, which is an excellent catalyst in protein metabolism.
To make black garlic, specialized tools are required for garlic fermentation and heat preservation over several consecutive days.
2. Can a pressure cooker make black garlic?
A pressure cooker operates by heating up the air inside the pot and maintaining pressure to evenly cook food. However, the process of making black garlic requires a warm fermentation process, which a pressure cooker does not provide. Therefore, a pressure cooker cannot be used to make black garlic.
Fortunately, there is a solution to this problem.
