Friday, May 29, 2015

Black Garlic



Black garlic is mild yet complex, with a chewy texture and delicious taste.  The month long fermentation process to create black garlic makes it become a super food.  It is thought to help lower cholesterol and decrease the risk of cancer.  Garlic contains antimicrobial, antibiotic and antifungal agents; black garlic offers added protection against infections. Black garlic has twice the antioxidant properties of conventional garlic which protects cells from disease and slows down the aging process.  It offers protection from free radical damage.  

INSTRUCTIONS
  • You may use a rice warmer or electric slow cooker.
  • You must use the "WARM" setting through this process (not cook).
  • Set  whole garlic bulbs in the cooking device.  Set and continuously leave on WARM for 3-4 weeks until garlic has turned black and soft.
  • The warming temperature should never get above 150F.





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