Have you seen any movie with themed dracula? Well, today I am not reviewing any movie about Dracula, I am talking about garlic.
Interestingly, garlic is famous for repelling Dracula, but I don't have to worry about that since I'm not hunting vampires!
Garlic is a crucial ingredient in cooking, and over the years, I've learned that it also offers significant health benefits.
One of the key compounds in garlic is allicin, which is formed when garlic is chopped or crushed. Allicin is known for its antibacterial, antiviral, and antifungal properties.
It can help reduce blood pressure, lower cholesterol, and boost the immune system.
However, raw garlic does have a very strong, spicy taste and can be hard on the stomach, especially on an empty stomach.
Plus, the smell can be quite strong, and people can definitely tell if you've had a lot of garlic! Trust me.
One of the challenges with garlic is its taste, so I looked into making black garlic, which is fermented and much milder.
The process involves putting half a kilogram of garlic in a rice cooker and keeping it warm for two to three weeks. I tried it, and at the end, the garlic turned black and developed a sweet, delicious flavor, much different from raw garlic.
Unfortunately, it did spoil my rice cooker, so I can't use it for rice anymore, but the black garlic is definitely worth it! I now enjoy it as a sweet treat, sometimes even with coffee, and I think it's a great health boost.I tried it, and at the end, the garlic turned black and developed a sweet, delicious flavor, much different from raw garlic.
Now, I have make this into my daily habit of consuming black garlic. It's quite tasty. I used any garlic I can find on the shop. I know commercially people make black garlic from special kind of garlic called bawang putih tunggal or single garlic. I don't care about this special garlic, I just use any garlic I can find. And it taste just the same, well hopefully with similar health benefit.