Black garlic has become increasingly popular in recent years for its unique flavor and potential health benefits. However, proper storage is crucial for preserving the quality and freshness of black garlic. Here are some key tips for storing black garlic:
Store in an Airtight Container
One of the most important things when storing black garlic is making sure it is in an airtight container. An airtight container will prevent moisture from getting in and causing mold or spoilage. Some good options include mason jars, resealable plastic bags, or containers with tight-fitting lids.
Keep Away from Heat, Light, and Humidity
Exposure to heat, light, and humidity can cause black garlic to lose its flavor and beneficial compounds. Store black garlic in a cool, dark place away from direct sunlight. The ideal temperature is around 60-70°F with low humidity. Avoid storing black garlic near stoves, dishwashers, heat vents, or any source of heat and moisture.
Refrigerate for Long-Term Storage
For long-term storage lasting longer than a few weeks, refrigerating black garlic can help extend its shelf life. The cold temperature inside the refrigerator will slow down chemical reactions that cause spoilage. Place the sealed container of black garlic towards the back of the fridge away from the door.
Monitor for Mold and Spoilage
Check periodically on stored black garlic to watch for any signs of mold growth or spoilage. Look for visible mold, soft spots, dark discoloration, or foul odors. Discard any cloves that show these signs of spoilage. Wipe down the container periodically to avoid mold spores accumulating.
Avoid Freezing Black Garlic
Freezing can damage the texture and flavor of black garlic. The ice crystals that form during freezing will rupture the cell structure, resulting in mushy cloves when thawed. Refrigeration is preferred over freezing for long-term storage.
Use Within 3-6 Months for Best Quality
For best flavor and nutritional content, black garlic is best consumed within 3 to 6 months of preparation. Over time, even with proper storage, there will be some deterioration in quality. The flavor becomes less sweet and the beneficial compounds degrade.
Prepared vs. Whole Bulbs
Prepared black garlic cloves stored in an airtight container will generally last longer than whole bulbs. Once the bulb is broken apart, the cloves are exposed to more air which speeds spoilage. Whole black garlic bulbs will stay freshest for 2-3 months when stored properly.
Fermented vs. Non-Fermented
Fermented black garlic has a shelf life of about 3 months when stored in the refrigerator. Non-fermented garlic tends to last a little longer at 4-6 months refrigerated. The fermentation process may make fermented cloves more prone to spoilage over time.
Peeled vs. Unpeeled
Peeling black garlic cloves before storage exposes more surface area to air and therefore decreases shelf life compared to unpeeled cloves. Unpeeled black garlic cloves stored in an airtight container in the refrigerator can potentially last for 6 months or longer before significant degradation of quality occurs.
Watch for Condensation
Condensation can form inside the storage container if black garlic is put into the refrigerator while still warm. This moisture encourages faster mold growth. Allow black garlic to reach room temperature before refrigerating to avoid condensation issues.
Consider Vacuum Sealing
For maximum shelf life, consider vacuum sealing prepared black garlic cloves. Vacuum sealing removes oxygen from inside the package to prevent oxidative reactions. Vacuum sealed black garlic can potentially last for 9-12 months refrigerated.
Blanching Before Freezing
If you want to freeze black garlic for long-term preservation, blanching beforehand can help retain texture and flavor. Briefly boil the cloves, then immediately submerge in ice water to stop cooking. Pat dry before freezing in an airtight container. Blanching inactivates enzymes that would otherwise cause spoilage during freezing.
Pickled Black Garlic
Pickling cloves in vinegar or soy sauce can extend shelf life. The vinegar’s acidity helps inhibit microbial growth. Refrigerated pickled black garlic can last 4-6 months. Make sure the cloves stay fully submerged in the pickling liquid.
Dry in a Dehydrator
Drying black garlic in a food dehydrator creates a shelf-stable product that will keep for 6-12 months stored in an airtight container. Dried black garlic has a concentrated flavor and chewy texture. Before drying, blanch the cloves briefly to retain color and deactivate spoilage enzymes.
Freeze in Oil or Syrup
Freezing prepared black garlic cloves in oil or syrup helps protect texture compared to freezing in air. The liquid insulates the garlic from damage by ice crystals. Frozen in oil or syrup, black garlic cloves can be kept for 4-6 months.
Indications of Spoilage
Discard black garlic if you notice these signs of spoilage:
- Mold growth – fuzziness or sliminess on cloves
- Dark or sunken soft spots
- Strong fermented or rotten smell
- Loss of black color, turning green or blue
- Liquid oozing from cloves
Storing Black Garlic Powder
For storing homemade black garlic powder:
- Keep in an airtight container in a cool, dark place
- Mason jars or opaque plastic containers work well
- Can be refrigerated or frozen for longer term storage
- Look for clumping, changes in color/texture, moisture in container
- Discard if smell becomes musty or texture cakes
- Properly stored powder lasts 6-12 months
Storage Container Options
Good containers for storing black garlic include:
- Mason jars – airtight, opaque, reusable
- Vacuum sealed bags – remove oxygen, flexible
- Plastic containers with tight lids – inexpensive, disposable
- Glass jars with clamp lids – airtight seal, reusable
- Zipper freezer bags – moisture resistant, flatten to save space
Using Up Leftovers
To use up black garlic before it goes bad:
- Add to dressings, sauces, marinades – imparts sweet, complex flavor
- Make black garlic butter or oil – sauté veggies, top bread
- Blend into hummus, bean dips, tomato sauce
- Roast with vegetables – cauliflower, broccoli, green beans
- Stir into rice, pasta, polenta, oatmeal
- Puree into smoothies, dressings, spreads
- Make black garlic mayonnaise using raw egg or shelf-stable product
How to Tell if Black Garlic is Bad
Black garlic goes bad when:
- Mold is visible on the cloves or container
- It has a very strong acidic or rotten smell
- The texture is overly soft, mushy or slimy
- The interior shows dark discoloration or spotting
- The flavor becomes extremely bitter, rancid or vinegary
- It has been stored for over 6 months, even refrigerated
Trust your senses – discard black garlic that looks, smells or tastes off.
Freezing for Long-Term Storage
For long freezer storage:
- Peel cloves first for easier use when thawed
- Portion into freezer bags or airtight containers
- Remove as much air as possible to prevent freezer burn
- Label with date and contents
- Freeze immediately after preparing
- Avoid repeated freeze-thaw cycles
- Use within 6-12 months for best flavor and texture
Storage Tips Summary
To summarize key black garlic storage tips:
- Store in airtight containers in cool, dark place
- Refrigerate for long-term storage
- Avoid humidity, heat, direct light
- Discard moldy cloves immediately
- Prepared cloves may have shorter shelf life than whole bulbs
- Use within 3-6 months at room temp, 6-12 months refrigerated
- Freeze for longer term preservation
- Monitor closely and discard at any signs of spoilage
Proper storage retains the quality and extends the shelf life of black garlic. Follow these guidelines for storing your precious black garlic.
Frequently Asked Questions
Can you freeze black garlic?
Freezing is not recommended for primary long-term storage of black garlic, as the freezing process and temperature fluctuations during freezing and thawing can damage the texture. However, black garlic can be frozen for several months if needed for preservation after primary refrigerator storage. Blanching the cloves before freezing helps retain texture and flavor.
What happens if black garlic gets moldy?
Black garlic stored in humid conditions may develop surface mold. This mold can spread quickly to adjacent cloves. Any cloves showing mold or sliminess should be discarded immediately. The storage container should also be washed thoroughly before re-use to remove any mold spores.
Does black garlic need to be refrigerated?
Refrigeration can significantly extend the shelf life of black garlic. While properly stored black garlic can be kept at room temperature for up to 3 months, refrigeration is recommended for storage beyond this time period. Refrigerated black garlic can maintain quality and fresh flavor for 6-12 months.
Can you store black garlic in the freezer?
Black garlic can be frozen for long-term storage after the maximal refrigerator storage time of 6-12 months. Freezing stops the enzymes that cause spoilage. However, freezing can damage texture if not done properly – blanch cloves before freezing, use only high-quality black garlic, and minimize freeze-thaw cycles.
What is the best way to thaw frozen black garlic?
The best way to thaw frozen black garlic is in the refrigerator. This helps prevent excess moisture loss. Leave the sealed package in the refrigerator overnight or for 24 hours until completely thawed. Do not thaw at room temperature or in the microwave, as this causes texture damage.
How long does opened black garlic last in the fridge?
Once opened, black garlic will begin to slowly deteriorate as it is exposed to oxygen and humidity. Properly stored in an airtight container towards the back of the fridge, opened black garlic will normally last 2-3 months before significant drying out or sprouting occurs.
Can you freeze black garlic paste?
Yes, black garlic paste can be frozen by portioning it into ice cube trays or silicone molds before freezing. The frozen cubes or pucks can then be popped out and stored in freezer bags. Frozen black garlic paste maintains its flavor for 4-6 months and can be thawed for easy use in recipes.
What happens if you don’t store black garlic properly?
Improper storage accelerates spoilage of black garlic. Exposure to heat, humidity or light will cause it mold, ferment further, sprout, or develop an acidic taste and rancid aroma. Refrigeration and an airtight container are essential for preserving the unique flavor, texture and health benefits.
Conclusion
Proper storage of black garlic requires keeping it in an airtight container in cool, dark conditions, ideally refrigerated. Exposure to heat, light, and oxygen will cause more rapid deterioration. Prepared black garlic has a shorter shelf life than whole bulbs. With optimal storage, black garlic can retain its quality and unique flavor for 3-6 months at room temperature or 6-12 months refrigerated. Freezing also provides long-term preservation once refrigerator life has been maximized. Following these tips will help you enjoy your black garlic for months to come.