Black garlic — produced by holding whole garlic bulbs at 60–70°C for 3–4 weeks in a high-humidity environment — is not fermented: it is the product of controlled Maillard reactions and enzymatic activity at a temperature too low for bacterial growth. The amino acids (particularly arginine, which is abundant in garlic) react with the fructose sugars in the garlic over the extended time period, producing melanoidins (the black colour), new aromatic compounds (balsamic, tamarind, and molasses notes), and a texture transformation from crisp-firm to soft and jammy.
- **The temperature:** 60–70°C throughout. Too high: the garlic cooks rather than Maillards slowly; the texture becomes grainy and dry. Too low: the Maillard reactions and enzyme activity are too slow to complete in a reasonable time. [VERIFY] Noma's specific temperature range. - **The humidity:** 70–90% relative humidity. The moisture prevents the garlic from drying out during the extended process. - **The time:** 3–4 weeks minimum. The Maillard reactions are slow at 60°C — they proceed through the same chemical pathways as high-temperature cooking but at a fraction of the speed. - **The chemistry:** The garlic's own enzymes (which remain active at this temperature) convert alliin to allicin and further compounds; simultaneously, the Maillard reactions between arginine and fructose produce the black colour and complex flavour compounds. - **Culinary applications:** Intensely savoury, sweet, slightly balsamic — used as a paste in sauces, as a standalone condiment, in marinades, in dressings.
Noma Fermentation