Black garlic originated in Korea (heukmaul) and has been produced in East Asia for centuries, though it entered the Western restaurant world in the early 2000s through Japanese and Korean food producers. Noma documented the production process precisely, demystifying what had previously been considered a proprietary transformation. The chemistry is Maillard reaction and enzymatic browning sustained over weeks at low temperature — not fermentation, despite frequent mislabelling.
Whole garlic heads held at 60–70°C and 80–90% humidity for 3–4 weeks, during which the Maillard reaction and enzymatic browning transform the raw pungent cloves into soft, black, intensely sweet and complex bulbs with flavours of tamarind, molasses, balsamic vinegar, and dark fruit — with none of the raw heat of fresh garlic. [VERIFY temperature and time]
Black garlic provides sweetness, depth, and complexity without any of the sharp heat of raw garlic. It dissolves into sauces, can be pureed into aioli, sliced onto pizza, or eaten as a condiment. Its flavour reads as something between tamarind and aged balsamic — it belongs in any context requiring sweet-savoury depth without sharpness.
- This is not fermentation — no microorganisms are involved. The transformation is purely chemical: enzymatic browning (polyphenol oxidase reacting with phenolic compounds) and Maillard reaction between amino acids and reducing sugars - Temperature must remain below 70°C — above this temperature the enzymes denature before completing the transformation. Below 60°C the process is too slow and uneven [VERIFY] - Humidity must be maintained — low humidity produces dried, hard garlic rather than soft, complex black garlic - The process cannot be accelerated — attempts to raise temperature to speed production produce a bitter, harsh result rather than the sweet complexity of properly made black garlic - A rice cooker set to "warm" setting approximates the correct temperature and humidity — a practical production method documented by Noma [VERIFY temperature output of warm setting] Decisive moment: Week 3 tasting — the cloves should be completely soft, black throughout (not just on the surface), intensely sweet with complex dark fruit and balsamic notes, and no remaining raw garlic pungency. If any sharpness remains, continue for another week.
MAANGCHI KOREAN — Second Batch KR-26 through KR-40