Garlic has been known for its special aroma and its essential role in worldwide cuisines. Even in medical area, garlic may have a potential in preventing or treating diseases such as cardiovascular diseases, and high blood glucose concentration. A great number of bioactive compounds are found in garlic, mainly allylsulfide derivatives, showing anti-tumor, anti-cancer and anti-microbial effects.
Usually, we use garlic as condiment. We see them in garlic breads, grilled steaks, broiled salmon, baked vegetables, spaghetti dishes, etc. But have you ever heard or tried pickled garlic and black garlic? What are these?
Pickled garlic are garlic cloves soaked in vinegar. You could either use the garlic as a whole or separate them into cloves and peel off the skin. For vinegar’s choices, both white vinegar and black vinegar work. Sometimes chili or other spices may be involved. Pickled garlic are simply prepared by pouring the heated brine into the container filled with garlic. A clean jar or bottle is required for storing the garlic for at least 3weeks before consuming. Homemade pickled garlic can have an extend shelf lives for up to months.
Another kind of picked garlic is of sweet flavor. Aside from vinegar, sugar is also added into the brine. Rock sugar, white sugar or brown sugar can all be your choices. It also requires for at least 2-3 weeks of soaking before consumption. The longer the soaking time, the better the taste, and the less of the pungent and raw flavor. You may enjoy them directly as a snack or consume with meals. Generally, sweet pickled garlic have longer shelf lives than the unsugar ones.
Black garlic, however, require no extra ingredients. Just garlic itself. It is produced under around 60°C or 140°F, along with strictly controlled humidity for three weeks. Then it is cooled for another week on special racks and allow drying. The black color comes from the Maillard reaction and caramelization, instead of fermentation. The black garlic have completely different taste as the garlic we are familiar with. It is described as having a sweet and savory taste, a “molasses-like richness and tangy garlic undertones”, and a “tender, almost jelly-like texture with a melt-in-your-mouth consistency”. Some people may love it, some people may hate it, and you should definitely try!
Recipes you may want to try out:
How to make pickled garlic: https://www.culinaryhill.com/pickled-garlic-recipe/
How to make sweet pickled garlic: https://www.chinasichuanfood.com/pickled-garlic-chinese-sugar-garlic/
How to make black garlic:https://www.youtube.com/watch?app=desktop&v=L0Lwqp7Rkhw
Recipes using black garlic: https://www.youtube.com/watch?v=w7An6nWb-PI
Author: Missy Yu
References:
Bayan, L., Koulivand, P. H., & Gorji, A. (2014). Garlic: a review of potential therapeutic effects. Avicenna journal of phytomedicine, 4(1), 1–14.
McClellan, Marisa (November 1, 2011). "In a Pickle: Pickled Garlic". Serious Eats.
Pollack, Stefani (2008). "Black Garlic is Garlic, But Better". Slashfood.
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