Making Black Garlic...and trying it for the first time!
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- Опубліковано 23 чер 2024
- In this video, I show you how I made Black Garlic. The process was pretty simple. You just need some patience!
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0:00:00 Introduction
0:00:10 What you need
0:00:22 Starting the process
0:01:17 2 Months later
0:01:50 Checking the results!
0:02:33 Cutting into the black garlic
0:03:10 Tasting black garlic for the first time!
0:04:22 Plans for all the black garlic
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0:05:00 Closing off
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My old lady freaks out when i leave the crockpot on overnight...... Imagine if I told her I wanted to keep it on for 60 days. LOL
Blakhawk1703 yeah DAFUQ who keeps it for 60 days??
@@bunnystrasse People who want black garlic. It's not really an issue. The ability to create such a versatile, powerful and robustly flavorful ingredient is definitely worth the wait. Once you've got a batch made, you can just start the next batch. That way it's ready when you run out of the first one ;)
Paul T Maack is there an easier way to cook it? What if I don’t have a crockpot?
@@bunnystrasse the other options are not very encouraging: stove oven at the lowest setting, sous vide bath, diy incubator, or if all else fails - a compost heap
I've only ever heard of it being done by burying it in a sealed container in a compost heap! Never thought of using another heat source for it. I wonder if you could stick it on top of your hot water system or whether that wouldn't be warm enough...
0:58 I leaped out of my chair and shouted "60 DAYS???" at the computer screen. :)
14 days is enoguh
As a cook, I absolutely loved that smile that spread across your face! That! Is why we do what we do! Stay Spicy!
I've been doing this for a few years now, and what I noticed, is keeping them in a vaccuum bag while in the ricecooker, they stay soft and you can even use them as a spread on toast. The normal dried up version is a real menace for most blenders, as it becomes rock hard. Also try and find the chinese solo garlic, the single lobe variety, those are easier to work with
oh really, keeping them in a vaccuum sealed bag for those few weeks is fine? the bag doesn't break down at all? in the US i've had elephant garlic. the lobes are huge, bigger than my thumb. but they have a weaker garlic flavor.
in your vaccuum bag, do you break up the garlic head into loose lobes, or not?
oh man, but if keeping them in a bag works, that means i could do this inside and not worry about the smell.
@@igiveupfine yeah high quality vacuum bags work fine for that amount of time. I don't break down the garlic at all, as I use single lobe garlic, but I've not done it before with different ones, because selling/giving away the garlic whole is more visually appealing.
@@igiveupfine Elephant Garlic is named for the garlic taste, but it is more closely related to onions, not real garlic. Most hardneck garlics have larger cloves, easier to clean (if you can find them instore or at your local farmers market).
For the vacuum bag, it also helps if you splash a little sake on the garlic beforehand.
@@appygoluckie I wonder if you could give them a quick soak in vinegar to kill the mold, then do it in the bag. Or is vinegar not enough to kill botchilisim basferia?
@@igiveupfine I'd be very curious about this too!
Congratulations for reaching 100,000 subscribers. First time I heard of black garlic was a video I saw where this fellow processed the garlic in his giant compost pile. Now there's a way to bring your garden full circle. 🧄🧄🧄
Nice job with your black garlic!!! We fermented some chocolate morugas with black garlic to make a hot sauce that was out of this world. Excellent job!!👍👍🤤🤤 Can't wait to see what's next. Btw congrats on 100k. Nice work!!
Ive never made black garlic and its made me want to go do some out of my harvest this year. Cheers mate. great video
60 days! The dedication. Well done.
I made black garlic in a rice cooker and it took almost 4 months. But it was delicious. With garlic in at Farmer's Market I want to try again.
Kit Wilson #beastmode
Only takes me 2 weeks. He basically ruined it as far as I'm concerned.
I've watched like three of your videos and I have learned so much in a small amount of time.
Thank❤You
Sending Love from
Aotearoa❤New Zealand
Alright, I'm going to have to try this now! And congrats on 100k! I knew you'd get there; you're making some awesome content.
Looking videos for me is all about to get in a good mood. Watching your videos gives me happy vibes. Thank you for that .
Love your channel, always discovering something new. Thanks to you I've made my own hot sauce which was a bit with family and friends. I have always enjoyed caramelized garlic on the barbeque. This sounds amazing thanks for sharing.👍
The first serious kitchen I worked in used black garlic in a mole, with tons of cascabel chiles. It was unreal. I'm excited to see you experiment with it.
Wow! Thanks for sharing.
I'm going to try this for the first time this year! Really looking forward to it.
It's tasty!
Another great video. I love black garlic. I am looking forward to seeing how your plants are getting on.
That is a long wait, but worth it. Thanks for sharing this "easy" method!
I love black garlic, it goes really well in a sauce with cream and Parmesan over pasta or gnocchi. Can’t wait to see what you do with it in a hot sauce :)
That’s great, looks tasty. Glad it worked out Mr Chump.
Congratulations on the 100k subs, well deserved
Awesome video 👏🏻👏🏻👏🏻
Thank you for sharing your way of making black garlic! And yes, lovely smile! 😊
I love black garlic... Made it once oh, it turned out great. Love your videos thank you for sharing what you do
Awesome video. I have only been able to taste the flavor in sauces. I may try to make some. jut get a smaller crockpot as i have limited counter space. Thank you for another great video.
I've made black garlic using a rice cooker and oven turkey bag before. I found the bag helped to keep a lot of moisture in the garlic.
Good call...I may be trying that in the future too
best method I have seen so far.
in a jar and in the middle of a hot compost pile for 12 weeks. works a treat. no electric bill.
I. LOVE. GARLIC. so much so that I usually roast a bulb minus the centre stalk in with the Sunday chicken and eat the whole thing. Omg 😋 my wife and work colleagues assure me that I really stink! 😂 When it's caramelised and sweet it's just delicious, I may try this but wrap the bulbs in foil to retain some moisture. Cheers fella 👍
Definitely will try it one day. Perhaps it could be used well in sauces.
I wrap each bulb in foil and they turn out like sweet garlic gummy bears. I also put them in a food processor with some oil and it makes some of the best sauce.
Works well to wrap in cling wrap then in foil, keeps it very moist and doesn't make the garlic dry out, vacuum bags do this too but this is the cheap less equipment method. Cheers for the video though nice to see more people doing it.
if you like black garlic, give chinese black bean and garlic sauce a shot too sometimes. it's kind of similiar but quite salty. goes great with grilled eggplants, or over noodles with a bit of butter
I cook little cubes of chicken in this sauce then, I cook some Udon noodles and mix the sauce with the noodles and put the chicken on the top... easy to do, very quick and sooooooo good. But yes... I dilute the black bean sauce with a bit of water as it is too salty and also put more garlic in the sauce
Tried that one in my Restaurant , but I wraped every single one in
cling film. The result is a bit better. It does not get dry. It will get really soft and you can spread it like butter
The garlic taste will completely vanish.
I was excited before opening it. Cut it and smelled it .. sooo awesome. Then I took a bite ^^
Damn i was realy disappointed. The flavour was to strong and not really tasty. I was rly sad.
But then I mixed it with butter , some red onions (fine diced), salt, pepper, and a pinch of suggar.
It mixed really easy cause it was so soft.
And ooooohhh boy .. I just came into my pants ^^
The fist 10 min I could even comprehend what I was tasting ... I was stunned.
Soooo good. Grilled some roastbeef. Added the black garlic butter on top ... took a bite and
entered heaven.
I gave a small portion to every guest and everyone was overwhelmed by the taste
I will certainly try it wrapped in the future. For this batch though I was ok with it being a little dryer. You will see how I use it in a video coming out very soon!
@@ChilliChump awesome looking forward to it.
The same procedure can be used for limes (without the cling film wrap)
I think it was something around 61 or 63 °C
It will ferment in a similar way. The lime will get solid and you need to grind it with a mixer. Sift it and then mix it with salt (more salt than lime)
Goes great to fish. It will enhance the fish flavor and add a little bit of freshness to it in a really special way.
(after the fermentation the lime will at first smell a bit to strong. A bit of burned sugar. Last time I did it with 67°C and it was a bit to hot)
But your kitchen will smell really awesome for 6 weeks :)
You really are the Ferment-King
Congrats on the 100k subs!
Thanks David
I had Black garlik before, it was like marinaded in hoisin. I've made some allioli from it! Crazy stuff 🤤
Some of my best sauces have black garlic in them. Have one with ghost peppers black garlic sencha tea ;)
that sounds amazing
Sounds cool.
i have a hotsauce made from black garlic, soy sauce, and chipotle, and it threw me off at first when i tried it
I might have to revisit this. I bought some commercially produced black garlic a while back and wasn't very impressed at all. It was soft and could be spread like a paste but it had very little flavour and I never would've guessed it was garlic from the taste alone.
My regards to you and Mrs Chillichump
Love the channel
Thanks Matthew!
I think the best part of black garlic is eating it for the first time.
I‘m on day 5 haha...can‘t wait!
The stuff is amazing if you dehydrate it and turn it powder.
you could wrap the garlic in plastic wrap then alliminium foil to keep the moisture
Just tasted black garlic today and candied garlic is exactly how I'd describe the flavor. I'm not too sure if I like it because it is so sweet, but I'll try it mixed with mayo to see if that changes my mind.
I was not sure neither but try the black garlic vinaigrette... recipe on a video YT... it can be an acquired taste as I don't like sweet tastes in my food but when you consider the health benefit of black garlic... it worth it greatly!
Hi Shaun I've got to try this,you have my mouth watering. I've made fermented garlic and honey 3 quart jars of them. I eat 2 cloves of garlic a couple times a week,it's good for the immune system. Smokey joe.
It is worth it Joseph...so delicious!
Booyah! Stay Spicy ChilliChump.
Yeah, finally got this one done!
Have you ever tried garlic in honey? Stir it in an leave for a good while, tastes like sweeties. 👍😆
Soo cool
Great video, thank you for your time and patience to share with us. Stay spicy.
Hi Shaun. I rather chuckled over your hair stylist comment lol. This sure is a crazy time to be alive. Looks like a time to find a slow cooker with the keep warm feature is at hand. Very interesting taste profile you mention. How would a slow cooking process at a keep warm setting enhance the flavor of sauces? May as well consider multi purposes. Hope your plants are off to a great start and that you and Ms ChilliChump are Staying Safe and Healthy. Stay Spicy! Happy Gardening! -Bob...
If you wrap your garlic in plastic cling wrap and then tin foil the garlic will stay more moist and you can spread it with a butter knife
Tried Black Garlic for the first time recently. Honestly, it's well worth trying even if you're
not a fan of 'regular' Garlic, the more subtle taste and other hints of flavour that emerge make
it more suitable for a wider variety of recipes, even its raw form. On the odd occasion I'll eat it
on it's own as a small treat/snack, it is truly that nice to eat.
congrats
I just wanna say that is a hell of a crockpot nice video boss you put out great content
Thanks Payne!
smash up a clove and mix into a cup of mayo. i use it on bao but would work anywhere you need mayo. i saved my old rice cooker that has a keep warm setting to try making black garlic but haven't done it yet.
Give it a try! It's super good. You'll probably find that the rice cooker will effectively be a Black Garlic maker from now on ;)
I will try it much love from your birth country SA in Mpumalanga province
Ive seen some people suggesting not to have the garlic directly on the heat source, but yous turned out just fine, from what I can see.
One, use a roasting bag to keep smell and moisture in. Two, '60' days can be cut to '12' days in a roasting bag in the rice cooker.
This is cool. How about making black garlic powder 🤔
wow ...now that's the first time I "hear" about black garlic...but brother ...60 days... on the electricity bill...!! I am sure it is going to be a great addition to any recipe ...I will try it...maybe leave the garlic in a back card board box in the heat of the sun...
It cost about £2.90 for the 60 days for electricity. You only have it on "keep warm" .
My first try I turned the garlic into little life savers, hard and sweet, Going to try again...
If you want them soft...wrap in tinfoil or saran wrap before starting!
Wow never heard of this, looks amazing. Can you invent smellOvision please? 👍
That is weird :( I search for your other recipes with black garlic you mentioned in the video but I can't find them ... where are they please? Thank you for this video 🌹
That looks great! How do you store it after it’s been made?
I stored it in the fridge in an airtight container. You can see me using it in this video! ua-cam.com/video/sCZ82hjvqCc/v-deo.html
Cool video! Didn't know black Garlic was even a thing.
I wasn't aware of it until a couple years ago either!
it does indeed help maintain moisture to wrap it. 10/10 would recommend correctly made black garlic, this way is still like a 7 or8 tho
vacuum seal it to retain moisture?
You have a lot of patience... We have too many power cuts in SA to make that 😅
I saw on another provider's channel wrapping the heads in plastic wrap then aluminum foil for the fermentation. It appeared wetter and might work better in the blender. Just an idea.
If you like black garlic, you should try black limes next.
I've 600 bulbs under cultivation, looks like an interesting option.
Woah...600? Nice. I have about 30 or so
@@ChilliChump 4 varieties, italian,french,spanish, czech & elephant (not a true garlic). Would it work for elephant garlic? Got 6 different varieties of Mr Kilpinen's chillis in a 6x10 greenhouse, Jan sown. Space already at a premium.
I don't think it will do too well with elephant garlic....it doesn't start off with that intense garlic flavour, so not sure it will do too well with the transformation. May be worth trying still
Have you ever tried pickled bear’s garlic stalks? Delicious! It will take time to grow (June is a good time to seed), collect and put into „Ferminator”. The result is worth the reward due to patience.
Recipe? Like all pickling/fermentation process. The only difference is: „My Grandma did it this way!” If your Grandma didn’t you will be a Godfather.
I am looking forward to do it. Could you give us please a temperature measurement of your slow cooker, what does "keep it warm" exactly mean? Thank you!
I measured it over the space of 3 days, and found it to average 66' celsius.
@@ChilliChump Thank you very much for your help! I wonder what I can liberate in my research lab to do some black garlic :D.
Sean, your reaction to your first taste of black garlic was a lot like mine - Wow! Why didn't someone tell me about this decades ago!?
I use a cheap rice cooker on "Keep Warm" and it takes ~ 3weeks. Check it around the 15 day mark as it starts to change markedly from that day onwards.
It looks like you were at the "gummy bear" stage which is what most people aim for.
If you overshoot the mark and the garlic gets dry and crispy then just stick it in a coffee blender and make black garlic powder.
As always, thanks for your vids as they always entertain, teach and help to enhance our cokning.
My eyes nearly popped out when he said 60 days 😭😭
Hey Shaun. Hope everything is going well. How much energy do you think the Crock-Pot used in those 2months. Thinking of making some. But would like to know how much energy it used to make. Stay safe
I measure the energy usage to cost around £2.90 over the 60 days
@@ChilliChump wow thats like nothing... Black garlic is very expressive
Hey ChilliChump, what feed do you use for your pepper plants when they are fruiting? Soil based plants not hydroponic. Thanks
I use a diluted tomato feed...or chillifocus.
@@ChilliChump thanks for the reply
Hi.. do you have a fermented black garlic hot sauce recipe?😊
Have you seen this one? ua-cam.com/video/sCZ82hjvqCc/v-deo.html
Where did you buy your slow cooker?
Hi my slow cooker only has low, med and high. Do you think the low function will be too hot ? thanks
The low function should be ok. Just check on it every few days. It may process quicker.
60 days 🤯🤯. I'll try this because my slow cooker is collecting dust anyway.
Pro tip: wrap the bulbs tightly in foil to prevent them from turning to jerky. It will come out more like a paste.
Thanks, I would certainly do that if I were going to use these as a condiment or for a general side for a meal. I am using these in a sauce (that video is coming soon).
Never tasted that! Wondering if you could do that with those chinese one clove garlics? I usually buy and use them because they are so much easier to use.
Oh yes and how much of heat you need to make this? I dont have a slow cooker..
You need around 60 to 65' Celsius for this. I'm sure you could do it with other types of garlic...but the results will vary
I love garlic but black garlic is is just more amazing
Allthingsbbq did a video on this and did it in foil packs with olive oil on the grill. Turns black a lot faster and you can spread it like a paste as it still has a lot of moisture. Maybe a method you would like to try. I know when I get done with this move I am for sure. 60 days of slow cooking is just sooo long lol
There's more going on than just cooking the garlic. There is an element of fermentation happening too. If you don't do this for a longer period of time you aren't getting the full effect
@@ChilliChump I will give this a go for sure as well. Need to check my slow cooker if it has the keep warm setting for sure.
You had never even tasted it and went and tried to make it?!
Stuff is magic!! I've been wanting to make it from the first time I tried it!
Slow cook on an electric pressure pot?
Slow cooker is good, as is the rice cooker method. Both of which need to have a "Keep Warm" function, and ideally you'll use the type of rice cooker that can lock down, as it produces a more even, consistent, and rapid result, though obviously the crock pot method works beautifully as evidenced by Shaun.
Paul T Maack If you make it in an Instant Pot, are you supposed to have the valve on sealed or venting? So, am I supposed to let the pressure escape or stay in?
@@Jordan-jy7pg you'll want it to stay in. Not sure instant pot is the best choice, as you'll have to keep turning it back on, but if that's not a problem... Go for it. I've seen some videos where people put the bulbs all together in an oven bag made for cooking turkeys. That helps keep the moisture in.
@@PaulTMaack0 I dampened some garlic and put it in a vacuum container and sealed it up. Then wrapped that up in towels and have it in the cupboard about three months now. It stank of garlic for about a month, but I haven't opened the cupboard up since so I'm hoping it just naturally does it magically transforming into Black Garlic :D
@@FarlinatorKarl Unlikely, unless the cupboard is over 140 degrees Fahrenheit. A big part of the process is the heat.
hmmm is it possible to make black garlic out of headgarlic (one cloved garlic) ?
Never tried it but I plan to, how's the shelf life and how to store?
You could store it at room temperate, in a dry sealed container. Best is probably in the fridge though. It should last 2 to 3 months.
@@ChilliChump Thanks man your the best, love the channel, looking forward to it getting big. Hope everything is good with you during the current world situation as well as everyone else here.
To clarify, did you leave it in the slow cooker at "keep warm" for the entire 2 months?
Yes, that is correct.
I know that you store black garlic in the fridge but how long will it keep?
Notification Squad!
What would you think about trying some of those in with some cowboy candy?
It could be interesting. But I'm not sure the flavours would be too complementary
I wonder if you could power this with your solar panels during the daylight hours then switch over to the mains during the night. I guess slow cookers draw more power than can be ascertained by solar. 60 days of constant power usage must be heavy on the electric bill surely, Any thoughts?
I calculated the power usage during the 60 days to cost me £2.90. The slow cooker is on the "Keep warm" function
@@ChilliChump Wow that's unexpectedly cheap. Thanks
am just thinking about making some black garlic over here, we just harvested a good 20 heads of garlic. I am trying to find out the answer to a question: Can we take the freshly harvested garlic, clean it off, and throw it in the slow cooker (or dehydrator / jar trick) or do we need to dry the garlic after harvest and then do the thing
You could do it directly, but it will take longer. It is preferable to dry/age them for a while first
@@ChilliChump awesome thanks for the fast reply! ... going to be fun with 150 heads of garlic getting ready for harvest in the next while :-)
ima have to buy another slow cooker to try this.
whats the new segmented search bar thing
It is more useful with the longer videos. But if you look in the description of the video, I add timestamps for the various sections.
Is one of your plans for the black garlic fermenting some with some chilies?
"So we'll come back to this in a little while" 2 Months later !
Have you ever made salsa? If so will you ever do a video recipe for salsa?
I will be doing a few videos in the future for some of my salsa recipes, I haven't got any up on my channel yet though.
@@ChilliChump that would be great!
Does it use a lot of electric?