The Easiest Black Garlic Recipe - No Foil - Less Smell

Gather garlic bulbs and large oven bags.

Use a bamboo skewer rack to keep the garlic off the bottom of the rice cooker or pressure cooker.

Load the garlic into the oven bag and tie it off securely.

Seal the bag and place it in the rice cooker or pressure cooker on the keep warm setting.

Check the temperature of the cooker; it should range between 140°F and 170°F.

Let the garlic cook for 2 to 4 weeks, monitoring the warmer to ensure it stays on as needed.

After one week, open the bag and flip the garlic to redistribute moisture.

Continue to cook for at least another week, checking the garlic's color and firmness.

After two weeks, if the garlic is still dark brown and firm, return it to the cooker for another week.

At three weeks, check the garlic again; it should be black and soft, resembling a prune or candy date.

Equipment Needed

Spice Level:

Dietary