Yes you can dehydrate black garlic just like you can dehydrate regular garlic because black garlic is regular garlic turned to black.
Black garlic can be dehydrated at 125 deg F until brittle which takes about 12 hours.
Then grind the dried slices into coarse flakes, then return to the dehydrator for another 8-12 hours.
Unlike regular garlic the black garlic does not make your breath smell as bad as fresh white garlic does.
Your breath may still smell some from black garlic but not as bad as it would with regular garlic.
Black garlic is really healthy but black garlic is not as healthy as regular garlic.
When you make black garlic you reduce some of the nutrients and minerals in the garlic because black garlic is made from regular garlic.
Garlic is healthiest when it's regular garlic before it's cooked to turn black.
Whole Foods does sell black garlic and I've also seen black garlic sold at Walmart and even Dillon's or other grocery stores.
Also black garlic does not grow naturally.
Black garlic is actually regular garlic that is turned into black garlic after it's picked.
To make black garlic the black garlic is made by fermenting regular garlic and you grow regular garlic or you can buy regular garlic at the grocery store and ferment it to produce black garlic.
Black garlic is good for your health because black garlic contains antioxidants an eating black garlic can help reduce inflammation in the body and prevent cognitive conditions such as Alzheimer's disease and Parkinson's disease. It may also help to improve memory and other parts of cognitive function.
Black garlic may also prevent cancer and other diseases and boosts your immune system as well.
Eating black garlic is good for your heart because black garlic lowers your levels of cholesterol and triglycerides which help to reduce your risk of heart disease, heart attacks, strokes etc.
Regular garlic is also good for your heart and regular protects your heart even more than black garlic does but black garlic is also great for heart health and overall health.
Black garlic originated from Korea more than 4,000 years ago and black garlic is a very popular ingredient in East Asian cuisine, especially in Japan where it is considered a functional food (a food with health benefits).
Black garlic is considered to be a superfood and can help boost your immune system, give you energy, protect your heart, prevent heart disease, ward off cancer and much more.
Black garlic does taste somewhat different than white fresh garlic does.
The taste and flavor of black garlic can be described as from umami, licorice and date to soy sauce and tamarind, and when cloves are eaten like grapes with the consistency that is similar to a pear or fig.
Black garlic is supposed to be squishy.
Although squishy black garlic may seem like it's bad the squishy black garlic is normal and does not mean it's bad.
When eating black garlic for the health benefits it's recommended to eat at least 2 to 4 pieces of black garlic per day.
However there's no limit to the amount of black garlic you can eat per day unless your stomach says otherwise.
Some people eat up to 10 piece of black garlic per day which is okay if that's what they want.
I sometimes eat 2 pieces of black garlic per day and some days I eat up to 5 pieces of black garlic per day but I don't eat black garlic everyday.
Black garlic is better than regular garlic as black garlic is much healthier and contains more antioxidants, nutrients, vitamins and minerals.
Although even regular garlic is still healthy but the black garlic is the healthier garlic variety.
Also when compared to regular garlic the black garlic does not release a strong offensive flavor owing to the reduced content of allicin.
Also the Enhanced bioactivity of black garlic compared with that of fresh garlic is attributed to its changes in physicochemical properties.
Black Garlic can lower your cholesterol which also reduces your risk of developing heart disease.
Even regular garlic can help lower your cholesterol too.
Both Black Garlic and regular garlic have been shown in studies to lower your levels of cholesterol and triglycerides, which in turn reduces your risk of heart disease.
If the black garlic is in a package then the black garlic will keep up to 3 months as long as it remains sealed and can be kept at room temperature.
Once opened the black garlic will keep for up to 1 month at room temperature.
If you want to keep the black garlic longer you can refrigerate the black garlic and the black garlic when refrigerated can last from 4 months to as long as 6 months.
You can also freeze the black garlic and keep the black garlic for up to a year.
When frozen the black garlic will last for up to a year and sometimes longer but the longer the black garlic remains frozen the less fresh it becomes.
It's best to just eat the fresh black garlic within a few months of buying it or picking it from the garden.
Garlic whether black garlic or regular garlic is most healthy when it's fresh.