Black Garlic

That’s black garlic. Ancient mystics claim it grants immortality. I don’t know about that. But 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.

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Comments (5) Read through and enter the discussion with the form at the end
Foodaroo - November 24, 2008 11:22 AM

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.

Sara - November 24, 2008 10:03 PM

Spooky. I don't want to eat anything that's benn lying around for more than a month. To me fermented is rotten.

Keith - November 26, 2008 12:15 AM

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.

Kev - January 23, 2009 6:16 AM

Sara - Do you drink wine or beer? Any alcohol? Or how about strong cheese? Fermented does not always mean rotten

charles - January 27, 2009 8:07 PM

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

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