This black garlic is a complex combination of caramel, balsamic and umami flavors. A sublime balance of sweet and savory. Whole bulbs of garlic are held in a humidity and temperature controlled environment that encourages the Maillard reaction as well as the breakdown of enzymes. The result is dark, flavorful cloves that are sticky and soft. Makes a great marinade for any protein, or add anywhere you need an extra hit of umami.
Will keep 3-4 months at room temperature; can be refrigerated or frozen.
These were amazing -- like nothing I've ever tasted before. Sweetly savory, they are hardly recognizable as garlic, but I'm sure have all the medicinal benefits of garlic, with a more digestible, and delicious quality.
This fermented garlic is so cool. Very sweet. Excited to use it for umami in recipes. We also ate it spread on bread.
Absolutely amazing flavor. I'm so glad this is back. I peel it, spread on a cracker, and all on its own it's divine.
they look like vegetable gone bad. but the taste is mellow and deliciously drawn out. perfect in a stew. you could just smash with some cumin coriander butter and salt for a delicious spread.
You have to try this! It lasts a good while in the fridge, so you can savor it over time. We mixed a clove with some olive oil and salt, and spread it right on to a piece of toasted Red Hen bread...it was divine! It has an earthy, mellow taste and can be used without cooking. We also added it to a red wine sauce with FTY mushrooms and it added incredible flavor depth. Highly recommend!
