Let’s Make Nutrient-Dense Fermented BLACK Garlic! скачать в хорошем качестве

Let’s Make Nutrient-Dense Fermented BLACK Garlic!

But First, What Is Black Garlic? Black garlic is garlic that has been aged over a period of time in a temperature- and humidity-controlled setting, creating a Maillard (my yard) reaction that turns the garlic flesh black. The flavor becomes deeply savory and slightly sweet — reminiscent of savory molasses — and the texture changes, too. The edges of the cloves become dried but tender, and the center becomes moist, gelatinous, and almost chewy, similar to a Medjool date. Black garlic has been growing in popularity at restaurants in the last few years, but it’s been used in some Asian cultures for centuries. It’s also rich in phytonutrients and other disease-fighting compounds Famed for its many health and medicinal benefits, garlic has long been touted as a must-have dietary ingredient for ultimate health. Not only may garlic be able to boost the immune system, reduce blood pressure, and lower the risk of heart disease, but it may also help people live longer with reduced risks of dementia or Alzheimer’s Disease. Simply put, black garlic is garlic that has been changed through a chemical reaction called the Maillard reaction, the same process you use to sear meat. It’s not something you grow – but it is something you can make yourself using fresh garlic, lots of time, a constant heat, and the just the right humidity. Today, we’re using a black garlic fermenting machine I picked up from on of my favorite stores, www.rootsandharvest.com! Keep reading for step-by-step written instructions: SUPPLIES: 3 – 4 pounds of fresh garlic Black Garlic Multi-Purpose Fermenter PROCESS: 1) Gently wipe any dirt off garlic bulbs, but do not wash the bulbs or get them wet. 2) If the garlic bulbs have long stems, cut them down, being careful not to separate cloves from bulb. 3) Fill the garlic cage and shake it to settle the garlic. Note that the garlic will ferment better if the cage is full, so use enough garlic to fill the cage. 4) Press the FUNCTION BUTTON until GARLIC is illuminated. 5) Press the TIME BUTTON to set the fermenter for seven days. 6) Press the ENTER BUTTON to start the fermentation process. Note that a countdown timer will illuminate, showing temperature, hours, and days remaining in the ferment. 7) After five days, carefully open the fermenter lid away from your face so any hot air will blow away from your body. 8) Remove the basket and one bulb of garlic. Examine one clove of garlic. It should be a rich, brown-black color, have a gummy consistency, and a pleasant taste. If it looks right and tastes good, it’s ready. If you think it needs more time, place the garlic cage back in the fermenter and let it finish the entire seven days. Your homemade black garlic can be eaten right away after it’s fermented, but it’s better after aging for five to ten days. After aging, store it in a sealed container in the refrigerator for about a month, or seal it for up to three months of shelf-life.