---
title: "Chilote Black Garlic — How to Make It at Home (3 Methods)"
description: "Chilote black garlic is naturally ripened garlic, without the use of preservatives, and various preparation methods can be applied."
url: https://www.chileanfoodrecipes.com/homemade-chilote-black-garlic-recipe/
date: 2023-12-01
modified: 2026-06-17
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2023/12/Homemade-Chilote-Black-Garlic-Recipe.jpg
categories: ["Sauces"]
tags: ["Sauces"]
type: post
lang: en
---

# Chilote Black Garlic — How to Make It at Home (3 Methods)

[Versión en Español](https://comidaschilenas.com/receta-de-ajo-negro-chilote/)

![Homemade Chilote Black Garlic Recipe](https://www.chileanfoodrecipes.com/wp-content/uploads/2023/12/Homemade-Chilote-Black-Garlic-Recipe.jpg)*Homemade Chilote Black Garlic Recipe*

Chilote black garlic is made by fermenting native Chiloé garlic at low heat (40–50°C) for 15 to 40 days until the cloves turn black, sweet, and soft — no additives, no preservatives, and up to 5 times more antioxidants than fresh garlic.

Chilote black garlic is naturally ripened garlic, without the use of preservatives, and various preparation methods can be applied.

## How to make Black Garlic at Home?

Black garlic is a process developed in the East at the beginning of the millennium, starting from fresh garlic cooked very slowly, highlighting its nutritional properties and multiple health benefits.

## Nutritional Information

Each serving of Chilote black garlic contains approximately 200 calories, 45 g of carbohydrates, 1 g of fats, 6 g of proteins, 2 g of fiber, 8 g of sugars, and minimal sodium.

## Step-by-step Chilote Black Garlic recipe

**Prep Time:** 15 minutes

**Fermentation:** 3 to 4 weeks

**Servings:** 12

### Ingredients

- 5 heads of Chilote garlic
- 1 liter of purified water

### Materials

- Aluminum foil
- Glass jars

### Equipment

Any of these three devices can be used to make homemade black garlic. The result will vary in quality and the process will differ, being more or less straightforward depending on the device used.

- Electric rice cooker
- Slow cooker
- Black garlic fermenter

### Preparation

1. To prepare Chilote black garlic, you need equipment capable of maintaining a constant temperature between 40 and 50°C for 20 to 40 days, preferably at 70% humidity.
2. The goal is not to cook the garlic, so a higher temperature could dry it out; the aim is to induce the Maillard reaction, a kind of caramelization of food.

## Black Garlic in Electric Rice Cooker

1. Clean the outer layers of raw garlic heads and wrap the appropriate amount for the container size in aluminum foil and place it in the rice cooker.
2. Activate the “keep warm” function of the rice cooker and place it in a well-ventilated area as it will start to emit an odor.
3. Maintain for 2 to 4 weeks, check at 15 days until it achieves an intense black color and a smooth texture, and check every 5 days until the desired point is reached.

## Black Garlic in Slow Cooker

1. Clean the outer layers of the raw garlic heads and place them in glass jars almost to the top, cover with damp and well-drained kitchen paper.
2. Fill the pot with water halfway and place the jars uncovered, carefully without letting water enter, and refill if necessary until the pot is almost full.
3. Turn on the pot to maximum power for a few minutes to heat the water, cover the jars, reduce the temperature to the minimum, and maintain for 30 days.
4. Remove the garlic from the pot and the jar and mature at room temperature for 5 to 7 days in a sealed food container to enhance its flavor.

## Black Garlic in Fermenter

1. Follow the instructions specific to each device.

## Additional Tips

### Ventilate the preparation area

During fermentation, the garlic releases a strong sulfur-based odor — normal and harmless, but intense. Place the rice cooker or slow cooker in a well-ventilated area, garage, or utility room to prevent the smell from permeating your kitchen.

### Check color every 5 days from day 15 onward

Black garlic does not have a single fixed completion date. From day 15, press one clove gently—it should yield without resistance. The flavor should be sweet, balsamic, and umami-rich, with no residual bitterness. If still bitter, leave for 5 more days.

### Rest at room temperature after fermentation

Once fermentation is complete, remove the garlic from the device and mature it at room temperature in a sealed container for 5 to 7 days. This resting period equalizes moisture distribution across all cloves and mellows the flavor significantly.

| Equipment | Duration and what to expect |
| --- | --- |
| Electric rice cooker (keep warm) | 15–25 days — most accessible home method; check color at day 15 |
| Slow cooker with water bath | 25–30 days — higher humidity produces a softer, creamier clove |
| Dedicated black garlic fermenter | 10–14 days — most consistent result with precise temperature control |
| Conventional oven (lowest setting) | Not recommended — temperature too variable for stable Maillard reaction |
| Room temperature only | Not recommended — insufficient heat; garlic will spoil, not ferment |

## Frequently Asked Questions (FAQs)

### 1. What is the difference between Chilote garlic and regular garlic?

Chilote garlic is a native variety from the Chiloé archipelago in southern Chile, larger than commercial garlic, with a milder and sweeter flavor. It produces an exceptionally creamy black garlic with pronounced caramel notes compared to standard white garlic.

### 2. How do I know when the black garlic is ready?

The cloves should be completely black, soft enough to press with a finger, and taste sweet with caramel and balsamic notes. Any remaining bitterness means they need more time. Check every 5 days from day 15 onward.

### 3. How should I store homemade black garlic?

Once finished and matured at room temperature for 5 to 7 days, store in a clean airtight glass jar in the refrigerator for up to 3 months. You can also freeze individual cloves in a sealed bag for up to 6 months.

### 4. What can I use black garlic for in cooking?

Black garlic is used raw as a condiment — spread on bread, added to dressings, rubbed on meats before cooking, or blended into sauces and dips. Its sweet, umami-rich flavor pairs especially well with cheese, grilled fish, and pasta.

## History of Chilote Black Garlic

Black garlic originated in Korea and Japan, where it has been produced for centuries. The technique arrived in Chile through the Chiloé archipelago in the early 2000s, where local producers discovered that the region’s native garlic variety produced an exceptionally sweet and complex black garlic. Today, Chilote black garlic is considered a premium artisan product, sold in specialty food markets and exported to restaurants throughout Chile. The long fermentation process — a modern application of the Maillard reaction — produces a product with up to 7 times the antioxidant content of fresh garlic.

## Did you know?

Black garlic is considered a superfood; its antioxidant activity is 5 times higher than that of fresh garlic, and the amino acid content is up to 7 times higher. Alicin, its main component, strengthens the immune system, maintaining good blood pressure levels.

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