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Other from Asia
Black garlic is whole garlic held warm and humid for weeks until the cloves turn black, soft and sweet. It is a boundary entry, not a microbial ferment. The change is mostly chemical, driven by heat and humidity (the Maillard reaction, caramelisation and phenol oxidation), and nothing is added.
| Sulmona garlic bulbs1 kg per machine | Fresh whole bulbs; nothing else goes in. One of the two varieties in the Italian domestic-machine study.[addazii2025] |
| Voghiera garlic bulbs1 kg per machine | The second variety in the same study, run in its own machine.[addazii2025] |
| Starter | none |
Total time across the recorded steps: 25 days – 3.3 months
What changes: Whole garlic bulbs dry in warm air before ageing
Output: dried whole bulbs.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Black garlic is whole garlic held warm and humid for weeks until the cloves turn black, soft and sweet. It is a boundary entry, not a microbial ferment. The change is mostly chemical, driven by heat and humidity (the Maillard reaction, caramelisation and phenol oxidation), and nothing is added. Made in 4 steps over 25 days – 3.3 months. The longest step, age the bulbs warm and humid, takes 15 days – 3 months (Vecchi V 2025) and runs at 60–90 °C (Vecchi V 2025). No fermenter; the change is driven by heat and humidity, not by microbes does most of the fermenting.
| Main step | 15 days – 3 monthsReported[vecchi2025] | Age the bulbs warm and humid |
|---|---|---|
| Temperature | 60–90 °CReported[vecchi2025][shin2024] | Age the bulbs warm and humid |
| Acidity | pH 4.2–4.4Measured[shin2024] | Age the bulbs warm and humid |
Unlike real ferments, no microbe does the work. Heat and humidity alone turn garlic sugars and amino acids brown, much as in roasting, only slower. Unlike pickled garlic, nothing is added.
Kept as a "looks like a ferment but is not" card. The finished cloves are acidic (pH about 4.2–4.4 in one study) and low in water. In an Italian domestic-machine study (75 °C, 80 % relative humidity, 12 days), yeasts and moulds fell below the detection limit by day 6 and mesophilic bacteria by day 12, and pH fell from about 5.9 to 3.7 and water activity from about 0.98 to 0.63–0.71 (Addazii 2025).
Every number is labelled with how it is known. How this atlas is made
Its origin is unclear; a 2025 review says historical evidence points to Asian countries eating it since ancient times. A 2025 study of domestic production in Italy describes the origin as debated between Japanese, Korean and Chinese sources, and the method as largely spread in Asian cuisines but seldom made in Europe.
