How To Preserve Black Garlic In The Most Scientific Way

Black garlic is different from normal garlic, its expiry date is shorter and it is also more easily damaged. Therefore, you need to preserve this product well.

Have you known how to preserve black garlic in the most scientific way? If not yet, don’t miss this article! The method I am about to share later will help you keep the black garlic longer and retain its delicious flavor.

How To Preserve Black Garlic

Black garlic is different from normal garlic, its expiry date is shorter and it is also more easily damaged. You should preserve black garlic in the right way.

What is black garlic?

Black garlic is a kind of garlic with its characteristic black, but this is not its natural color, in fact it is the result of normal white garlic fermentation. It involves Maillard reaction.

Black garlic comes from Asia and is now popular all over the world. It is even more popular than white garlic because it is easier to eat and does not have an unpleasant pungent odor like white garlic.

It is easy to make black garlic, almost everyone can make at home with simple objects. The general rule is: keep white garlic in a temperature between 60 and 77 ° C for 60 to 90 days. There are no additives, preservatives or any kind.

Those factors are thought to facilitate the Maillard reaction to occur. As a result, white garlic turns into black garlic, with new colors, textures and flavors.

Although black garlic looks unsafe (because of its black color), in fact, eating it is okay, even it is very beneficial for health. That’s because black garlic retains most biological compounds like white garlic, including anti-virus and anti-inflammatory properties.

Many people believe that eating black garlic regularly not only enhances the immune system, prevents many diseases but can also help to fight aging and increase life expectancy. And there are countless other benefits when consuming black garlic.

Recommended: 5 Serious Side Effects Of Eating Too Many Black Garlics

How to preserve black garlic

Black garlic has such characteristics as being afraid of the environment with high humidity and sunlight. If black garlic is kept in a place with moist air and direct contact with the sun, it is very perishable.

The most scientific way to preserve black garlic is to put it in sealed containers (plastic or glass). Don’t forget to clean the box before putting garlic in it.

To reduce moisture, you can put a 1-2 pieces of tissue paper under the inside of the box.

  • If left in an external environment with a normal temperature, black garlic can last for about 1 week.
  • If left in the refrigerator, black garlic stay good in 2-4 weeks.

If you buy ready-made black garlic, pack carefully (vacuumed) packaging, it can be stay good up to 6 months before the bag has been removed. For its expiry date, you can see details on each product packaging.

After each use, you need to cover the lid tightly and place it in the same place, in a dry, cool place and avoid the sunlight. Avoid putting in high temperature places because this will reduce the life of garlic.

Home-made black garlic usually has a shorter lifespan than products sold in stores or supermarkets. So, you should not make black garlic too much at a time and should use it for a few days or weeks.

If you see signs of damage, for example: surrounded by mold, have an unpleasant odor, watery, etc…you should dispose of it to avoid harming your health when black garlic is consumed.

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