Step 1

Clean the garlic bulbs. Simply use a clean kitchen towel or scrubbing brush to gently remove any dirt. Don't wet the garlic at all.

Step 2

Wrap the whole bulbs tightly in cling film before adding two layers of aluminum foil.Alternatively, you may be able to place several garlic bulbs in a single mason jar with the lid on. I haven't tried this method, but it should work.

Step 3

In a rice cooker/slow cooker: use the keep warm function (not LOW) and place the wrapped garlic bulbs in it for between 3-4 weeks. If your machine auto shuts off, make sure to remember to turn it on again when needed.Note that once you've done this method once, the smell of garlic will linger forever in the appliance.In a dehydrator: this is my preferred method for complete temperature control using an appliance designed for use over long periods. Set it to 140ºF/60ºC and leave the garlic bulbs to age for 4 weeks.A proofer: this isn't a method I've tried as I don't own a proofer. However, it is another option. Not only are proofers perfect for maintaining long periods of low temperatures (used to make bread, yogurt, etc.) and humidity, but they're also usually cheaper to run.

Step 4

The process will require a minimum of 3-4 weeks but can be left to age for up to 60 days, depending on the exact results you want. During the process, the garlic will become very hard before it softens and becomes sticky-chewy; this is when they're ready, though they can be aged even further if preferred. To test their doneness, press against a clove to feel if it's soft. It should be slightly sticky/chewy like a date. You could also remove a single clove to test the flavor.

Step 5

After the garlic has sufficiently aged, peel all the cloves.

Step 6

Spread them over a dehydrator rack and dehydrate at 140ºF/60ºC for 24-26 hours until they are light and completely dry.The exact time will depend on the climate/humidity, size of the cloves, your particular dehydrator. Check at 24 hours and every couple of hours after that until ready.

Step 7

Transfer the dried cloves to a spice grinder or high-speed blender and process them into a fine powder. Sift it, then reprocess any larger pieces. Then transfer the black garlic powder to a clean, dry, airtight jar.

Step 8

Store: store it in an airtight container (unpeeled) for up to 3 months. Ensure it's completely airtight, so the garlic doesn't dry out. Fridge: I prefer to store the garlic bulbs whole in an airtight container/jar and remove and peel cloves as needed. This way, they'll store for up to 6 months. Freeze: you can store the entire garlic bulb or separate them into cloves first. I usually leave mine unpeeled. Wrap them tightly with plastic wrap and then store them in the freezer for up to 12 months. It doesn't freeze solid, so it can be used fairly quickly after removing it from the freezer.If you fully peel the garlic or make it into a paste, etc., I recommend storing it in an airtight container in the fridge and aiming to use it within a month or 3-4 months in the freezer.