Steph's Blog

Black garlic

I couldn’t resist when I saw this at a reduced price in the shops. I’d heard of it but had no idea what it was like, or how to use it. It’s aged, fermented garlic that is transformed to a mellow, sweet and rich delicacy. The texture is a lot like soft, sticky dried fruit.

The taste is not at all overpowering as with regular raw garlic, and it certainly doesn’t stay with you for nearly as long. It really does have balsamic flavours as described on the packaging, and it’s quite treacly. In Korea it is prized as a health food, rich in antioxidants.

I ambitiously tried the company’s Baked Bananas with Black Garlic recipe, but it’s not something I’ll be readily recommending. We also used it in a stir-fry when we had run out of fresh garlic, but the flavour was a little lost there. I think black garlic would go wonderfully in some freshly-made houmous – that’ll be my next experiment with it…

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One comment on “Black garlic

  1. You know, I tasted this for the first time this past summer in London, and apparently it’s manufactured near me in California. A group of friends are now trying to figure out how to make it. Check out the Cult of PresPasteurian Preservation on facebook if you’re interested.
    Uncle K

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