• Louisa
  • General
NutriAesthetics Part Two " Black is the New Black"

Black is the New Black


Last week, I blogged about a form of edible protein that is highly nutritious and full of epithelial growth factors - Edible Bird's Nest.  If you missed it, here is the link: http://www.totalblissbeauty.com.au/blog/general/nutriaesthetics-by-dr-louisa-yim

This week, let me introduce you to Aged Black Garlic. 


Have you heard of or tried Aged Black Garlic?

Known for its magical power for deterring vampires, rodents and insects, there are numerous health benefits of consuming a few cloves of black garlic daily.  It was used as one of the ingredients in an elimination challenge on Masterchef Australia two weeks ago.  Recently, I stumbled onto a video posted by one of the Chinese traditional medicine series.  I am super excited to share with you some of the health benefits of Black Garlic and how to make them at home, saving you big bucks.

Black garlic is fermented purple garlic.  There are many varieties and cost about $8-$10 per bulb from the supermarkets.  Research has shown the black garlic is a powerful antioxidant.  Its main compound, S-Allylcyteine, is an amino acid that aids in lowering cholesterol, diabetes, blood pressure and fighting infections.   Its antioxidant property doubles the amount found in normal non-fermented garlic.  When taken daily (1-3 cloves) on an empty stomach, it is shown to protect cells from free radical damage. 

Making it from home is easy.  All you need is several bulbs of fresh purple or Spanish garlic.  Go Organic if you can spare the cash.  A rice cooker connecting to the power source and find an undercover area where the strong garlic smell doesnt' bother any family members (including your furbies), at least for the next 12 days.  That is right!  It takes 12 days for the fermenting process to produce aged black garlic.  The rice cooker is essential, as you need to maintain the garlic in a constant warm and humid environment.  Do make sure you mark the end day, in your diary as the rice cooker needs to be ON at KEEP WARM for the entire 12 days.



Rice Cooker Connected to a power source

(Undercover away from moisture)

Baking paper

Several Bulbs of (unskinned) Fresh Purple “Spanish” Garlic  (more the merrier as you really want to maximize the amount you make). 



  • Place several layers of baking paper on the bottom of the rice cooker to prevent burning the bottom of the garlic bulbs.
  • Place the bulbs (no need to wash), leaving the skin intact onto the baking paper inside the rice cooker.
  • If you can find a wooden mash, place another layer of garlic bulbs on top of the bottom layer.  Continue until you have created 2-3 layers of garlic bulbs (depending on the size of the rice cooker).
  • Leave some space between the bulbs for ventilation.
  • Close the rice cooker lid.
  • Connect to power source.
  • Press COOK. 
  • Once it finishes cooking, the rice cooker will automatically switch to KEEP WARM.  Leave the bulbs inside the rice cooker.  Do no open the rice cooker lid as you must maintain the same temperature and humidity throughout the fermenting process.  Make sure your family members do not attempt to open the lid either.
  • If you are just making one layer of bulbs, then you can leave it untouched until Day 12.  Check on the rice cooker daily to ensure it is still at KEEP WARM and connected to the power source.  If you are making several layers, press COOK again on Day 3 and leave it to KEEP WARM and untouched until Day 12.
  • On Day 12: disconnect the rice cooker from the power source.  Open the rice cooker lid and remove the garlic onto a baking tray.  Leave it air dry under the sun for 24 – 48 hours.  If it is a rainy day, you can place them under warm oven to dry but be careful not to over cook the garlic.
  • Once dried, remove the skin of the bulb.  Place the cloves in an airtight container and store away from direct sunlight.
  • Enjoy 1-3 cloves (chew or swallow whole) of garlic daily in the morning before food.


Taste test:  Sweeter than normal garlic with a hint of balsamic flavour.

These cloves have super antioxidants properties.  Do not underestimate the power of the dark side.   Do not consume if you are allergic to or intolerant of garlic.  If you have any questions, don’t hesitate to send me an email: info@totalblissbeauty.com.au

To complement inner health beauty, please speak to our friendly staff at Total Bliss Beauty Therapy, Makeup Artistry & MediAesthetics for more information on a range of Antioxidant skincare that will suit your budget of any size.


For more information on Research:



Successful stories here:




After 12 days

Sun Dried.

Peel the skin of each clove and enjoy.