Disease Proof
Black Garlic
That’s black garlic. Ancient mystics claim it grants immortality. I don’t know about that. But BlackGarlic.com says it has twice as many antioxidants as raw garlic and contains a cancer-preventing compound called S-Allylcysteine.
It’s made using a special heated fermenting process. After 1 month the garlic turns black and the flavor changes. It becomes sweeter with a molasses-like richness that melts in your mouth and doesn’t stink up your breath. Very cool.
I’ve never had black garlic. But now I’m intrigued. Have you eaten it? Do tell, do tell!
Via Slashfood.
Trackbacks (0)
Links to blogs that reference this article
Trackback URL
http://www.diseaseproof.com/admin/trackback/97309
http://www.diseaseproof.com/admin/trackback/97309
Dr. Fuhrman's Executive Offices
4 Walter E. Foran Blvd.
Suite 408
Flemington,
NJ
08822
Suite 408
The kit I got was imported from Korea. For $4, I got one bulb of "mushy" garlic just like your pic, two condiment size containers of black garlic cloves and no instructions. These black garlic cloves taste like "chewy" candy but smell like fermented Chinese black bean sauce. There was no ingredient listed on the package.
Would I buy it again? NO. I bought it just for the experience.
Spooky. I don't want to eat anything that's benn lying around for more than a month. To me fermented is rotten.
I wonder how hard it would be to ferment garlic at home. I'm not finding a lot of information about the process online, just clay pots in caves and patented high heat methods. I'm tempted to just put a couple heads in a terra cotta bowl with a lid in the back of a kitchen cabinet and see what happens.
Sara - Do you drink wine or beer? Any alcohol? Or how about strong cheese? Fermented does not always mean rotten
just started using black garlic at my restaurant mixing it with the yolk of blue chicken eggs, little truffle and a what a wounderful twist on the deviled egg. Not all fermented is bad you have to be a little creative that's all