How to Store Black Garlic?

Black garlic can be stored for up to a year in the freezer. It is best to peel the garlic before freezing, as it does not easily freeze. Once removed from the freezer, black garlic is edible right away. However, if you want to preserve it for longer, you may want to consider fermenting it first or mashing it.

The ideal way to store black garlic is to keep it in an airtight container. It should have a strong garlicky odor after peeling. It may have started to ferment and smell sour if it does not. It’s perfectly fine to use once its smell has faded, but it will not taste as spicy. In such a case, you can try baking it instead. This will preserve its aroma and flavor for up to two months.

Black Garlic

Black Garlic: What is it?

Black garlic is fresh, white garlic that has been heated at a temperature between 140 and 190 degrees Fahrenheit in an environment with high humidity for an extended period (typically a month or more) until the cloves become soft and dark in color.

Some black garlic is aged by yeast fermentation under the same circumstances. The Maillard reaction happens due to heat altering the amino acids and sugars in aging garlic cloves. This reaction gives black garlic its rich, tangy, molasses-like flavor and black color.

Contrary to popular belief, black garlic is not fermented. Fermentation, the biological process of a substance being chemically broken down by bacteria, yeast, or other microorganisms, is a common step in producing foods like sauerkraut and beer. Contrarily, when white garlic is transformed into black garlic, the Maillard process causes changes in color and flavor.)

How to Store Black Garlic

Using conventional methods for storing garlic, you can store your black garlic for future use. Here are some alternative techniques you may employ to store your garlic properly:

Keep in a dry, dark location. To prevent sprouting, store your full bulb of black garlic in a dry area far from moisture and humidity. Please make sure where you keep your dry garlic is dark, ideally near the ground, to keep it cool.

Keep the food in the fridge. Garlic should only be kept peeled (or similarly prepared) because whole bulbs will grow when exposed to chilly temperatures.

Your peeled cloves should be kept in an airtight container and the crisper drawer of your refrigerator. Use prepared garlic that has been refrigerated within a month.

Garlic cloves are dried. You can make dried garlic by slicing peeled garlic bulbs into thin slices and putting them in a food dehydrator. Garlic cloves that have been dehydrated should be kept in an airtight container and a cool, dry location, such as a pantry or cabinet. This method of storage can keep garlic fresh for up to a year.

Consolidate the cloves. Remove any dirt from the bulb, and then peel each clove you desire. Black garlic bulbs can be frozen whole, but it will be simpler to cook your meals if you remove and peel the cloves first.

The cloves can be stored in the freezer for up to a year if placed in an airtight container or freezer bag with the storage date noted.

What are Different Methods for Using Black Garlic in Cooking?

All of the same uses for regular garlic also apply to black garlic.

Add to salad dressing: You may blend peeled cloves with olive oil, white wine vinegar, black pepper, lemon juice, and a tiny bit of soy sauce to make a delicious vinaigrette.

Add to stews and casseroles: Black garlic adds a sweet, umami taste to stews, casseroles, and even risotto.

Make the ice cream: Some daring cooks make black garlic ice cream using peeled black garlic.

Roast with proteins: Black garlic heads can be roasted alongside meat and vegetables. Roasted chicken is wonderful with crispy black garlic.

As a condiment: Include black garlic in sauces like aioli or mustard. Remember that black garlic requires a lot of preparation time, so avoid overpowering it with other flavors.

As a garnish: To add a burst of umami flavor to grilled fish or meat, sprinkle it with chopped black garlic.

Add to stir-fry dishes: Add some to your homemade stir-fry or add some to a bowl of ramen.

What To Look For When Garlic Is Bad?

Garlic, that spiciness that has been incorporated into international culinary customs! Like most cooks, you keep one or two on hand to give your recipes a burst of spiciness and zest. The good news is that whole garlic may be felt, smelled, and examined to see whether something is wrong because it stays at room temperature for a very long period. If your sprouts, don’t worry; as long as it doesn’t exhibit other decaying symptoms, you can still utilize it most of the time.


You should first examine the color of your garlic. It’s time to get rid of it if it’s brown or yellowish. It has oxidized and will have a stronger flavor if it has a sour odor. Additionally, it will start to taste bitter. If the outside of your garlic starts to grow a fungus, you can also tell if it’s moldy. Try removing the sprouts from the top of your roasted garlic before using it in your cooking.

Next, look at the color. It’s probably incorrect if it’s brown or smells strong. Garlic that is dark in color is not as nice as garlic, which is light in color, and a darker hue indicates a darker quality. The flavor will also get worse.

Verify the texture if you’re not sure. A dry glove of garlic can be kept for two years in a cold, dry environment. After opening the jar, you should put it in the fridge to keep it fresh.


Fresh garlic has a strong, pleasant aroma, but if it’s dark, it’s probably not. The flavor of oxidized garlic is equally sour and has a strong, ammonia-like fragrance. The strong smell indicates that your minced stale garlic isn’t quite right. You won’t be sorry! Do not hesitate to throw it away if unsure of its scent.

Bad garlic has a strong, slightly bitter scent. Another clue that it isn’t fresh is its hue. Pale orange or light-colored garlic is fresh.

Black garlic, however, is awful. It smells bad and is moldy. It ought to be thrown away. Additionally, it smells strong. If it is outdated, it should be discarded.

The perfume of garlic is distinctive and delicious, intense, and mellow. Your garlic has likely gone bad if it starts to lose its distinctive aroma or takes on a sour smell. Getting rid of that garlic bulb is preferable to prevent it from contaminating your other garlic bulbs.

What Flavor Does Black Garlic Have?

Black garlic doesn’t smell strong. It has a flavor that is both intricate and enigmatic. It has a soft, chewy texture and a rich aroma. With notes of caramel and chocolate, the flavor is sweet and sour. It’s preferable to ensure a rich flavor by grilling or cooking for a short time. It is preferable to cook it until it is soft before removing it.

Black garlic has a complex flavor with umami undertones akin to soy sauce, and it also has a sour flavor similar to tamarind or balsamic vinegar.

Compared to fresh garlic, its cloves are softer and stickier. The aging process causes the cloves to dry out somewhat, giving them a soft but slightly chewy texture.

Is Black Garlic Healthy?

According to Czerwony, the fermentation and aging processes enhance and increase the benefits of garlic’s natural health properties. On the other hand, Czerwony advises individuals on blood thinners to exercise caution when consuming black garlic.

If you take blood thinners, garlic thins your blood a little more. The only drawbacks, according to Czerwony, are if you’re not allergic to it and don’t have any blood clotting condition.

Many health advantages come with black garlic.

Enhances the Brain’s Health

Black garlic can aid with overall brain health because it is known that inflammation in the brain can decrease brain function over time and affect memory.

Some researchers found a substance connected to Alzheimer’s.

They contend that if we could lessen brain inflammation, this substance would be less common, decreasing the likelihood that individuals would get Alzheimer’s,” adds Czerwony.

This Product has Extra Antioxidants.

Antioxidants are substances that protect your cells from the harm caused by free radicals (molecules that play a role in many conditions like heart disease or cancer). Due to the fermentation process, black garlic contains two to three times as many antioxidants as raw garlic.

According to Czerwony, “when we look at antioxidants, we’re defending your cells from oxidative damage.” According to the author, some studies claim it has anti-cancer capabilities and may shield your liver from harm.

It Helps Regulate Blood Sugar.

While low blood sugar (hypoglycemia) can lead to seizures, dizziness, and even death, high blood sugar (hyperglycemia) can cause major problems such as heart disease, kidney failure, and nerve damage.

Unbalanced blood sugar levels can cause or exacerbate diabetes problems. Studies have shown that black garlic can help control blood sugar levels. Czerwony explains that certain black garlic includes a probiotic that benefits in reducing gestational diabetes. “Perhaps this can help reduce blood sugar levels and restrict appetite. Your risk of having diabetic problems is lower when your blood sugar is lower.

Reference: Physicochemical properties, biological activity, health benefits, and general limitations of aged black garlic: A review

Is the Cost of Black Garlic Prohibitive?

Black garlic can take up to four months to produce, which greatly raises the price. On the other hand, black garlic’s flavor and health advantages make up for its higher price. Long-term savings make Black Garlic’s higher price well worthwhile.

An improved substitute for foods high in sodium or fat is black garlic. Because eating a good diet is crucial for maintaining our health, we should spend extra on more nutrient-dense foods.

Depending on where you live, black garlic can be more expensive than normal garlic, but it is well worth the extra expense for its flavor and health advantages.


There are a couple of ways to store black garlic in the freezer. First, you should make sure that you store the garlic in an airtight container. Alternatively, you can use desiccant packets, which you can buy online. These packets keep moisture out of the ingredients at the right temperature.

Then, you should freeze the bulbs for at least half an hour. This helps prevent clumping. Generally, black garlic stays fresh for at least a year in the freezer. After freezing, you can peel the cloves and use them for the same purposes as regular garlic. You can also add black pepper. You can also puree the black garlic to make a savory vinaigrette.