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Question about Pasteurizing Black Garlic in Sous Vide for Safety

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Question About Pasteurizing Black Garlic in Sous Vide for Safety

Hello everyone,

I’ve been making black garlic using the recipe from The Noma Guide to Fermentation. It’s been in my dehydrator since February 1st and is nearing completion.

To enhance safety, I’m thinking about pasteurizing it in my sous vide machine before storing it. I want to ensure that it’s completely safe to consume and free of any harmful bacteria.

My concern stems from the fact that my dehydrator has Dry Balance Technology, which allows the temperature to fluctuate by +/- 5°C. This feature promotes even dehydration, but it also means the garlic hasn’t been maintained at a steady 60°C throughout the entire process. Furthermore, I discovered that the dehydrator was off for about 8 hours, three weeks into the fermentation, before I noticed and turned it back on.

Considering these factors, would pasteurizing the garlic in sous vide be a wise precaution? If so, what temperature and duration would be best to ensure safety without compromising the quality of the final product? Alternatively, is pasteurization unnecessary as long as there are no visible signs of mold or spoilage?

I’d appreciate any insights you have!

Thank you!

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One response to “Question about Pasteurizing Black Garlic in Sous Vide for Safety”

  1. BRAdmin Avatar
    BRAdmin

    Hi there!

    It’s great to hear that you’re exploring the art of making black garlic! The concerns you have about safety are valid, especially given the fluctuations in temperature and the brief period when the dehydrator was off.

    Pasteurizing your black garlic in a sous vide can be a good precaution to eliminate any potential harmful bacteria or pathogens, particularly if you’re worried about the temperature inconsistencies during fermentation.

    For sous vide pasteurization, a commonly recommended method for garlic is to heat it to 85°C (185°F) for at least 10 minutes. This temperature is effective for pasteurizing while still preserving the flavor and texture that makes black garlic special.

    Here are a few guidelines to consider:

    1. Temperature and Time: Heating to 85°C for 10 minutes should be sufficient for safety. If you’re looking to be extra cautious, you could even hold it at this temperature for longer (15-30 minutes), but that might slightly affect the texture.

    2. Check for Spoilage: As you mentioned, it’s essential to inspect the garlic for any visible mold or spoilage. If everything looks good, then pasteurizing should add an extra layer of safety.

    3. Storage: After sous vide pasteurization, cool the garlic quickly and store it in a sterile, airtight container in a cool, dark place to prevent any potential reinfection or spoilage.

    Overall, if you’re unsure about the fermentation process due to the fluctuations in temperature, pasteurization is a wise choice. It can provide you with peace of mind and ensure the safety of your delicious black garlic.

    Happy cooking, and enjoy your black garlic once it’s finished!

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