I was in line at a grocery store in Berkeley last week when I spotted these little satchels of black garlic hanging out by the check-out stand.
The sign said the garlic was sweeter than white garlic and had a taste similar to chocolate. It boasted: No garlic breath! I asked the man ringing me up if he knew anything more, and he said they're soft and slightly sweet and you could can actually eat them as is. He also said they'd been selling like crazy.
Curious, I returned home do some more research and learned that black garlic isn't a different variety of garlic; it's simply the result of fermenting it. Because garlic already contains sugars and amino acids, those are amped up in the fermentation process, which produces a new black garlic with molasses undertones and a rich savory/sweet finish.
Related: Quick Tip: Freeze-Roasted Garlic
(Image: Flickr member photoosvanrobin licensed for use under Creative Commons)
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I haven't seen it in stores around me, but I will watch for it, I'm fascinated to try it out! Though I'd love to hear how anyone might recommend using it....
Never heard of it, but it sounds like it would be perfect in a mole sauce!
I've seen it for years in Korean supermarkets. It's been kind of pricey, so I've never bought any. It's supposedly contains a lot of super antioxidants and is very good for you. As far as I know, people just eat it as is.
It also pops quite frequently in farmer's markets...at least the ones around Southern California, but I have yet to try it.
It is delicious! I've used it in black bean chili (into which I also pour a bottle of stout and some cocoa powder) for an added depth to the chili.
The brand I've bought has recipes on its website: http://blackgarlic.com/category/category/recipes
I'm so intrigued!! I've never seen or heard of black garlic before, I go to farmer's markets around LA but maybe out of the corner of my eye I just thought it was regular garlic. I'm going to hunt some of these down and give them a try.
I see it used alot on cooking shows....it sounds yummy but I've yet to see it at any of the bland stores I shop at and I presume it would probably be mroe expensive than I'm willing to deal with.
I keep meaning to look up a DIY recipe and try to make my own...
Angela, I looked up making black garlic a few years ago. You have to ferment it at around 140F for 40 days. Which would explain why it's so expensive. It does not sound worth the effort.
There's a place in Astoria that puts it on pizza, and it is outrageously amazing.
I haven't, because I haven't seen it anywhere I've been, but I have seen it used on the food channels and I think it looks wonderful.
I've heard of black garlic and I used it on rare occasion.
Admittedly it annoyed me when a person upon seeing the garlic called it 'rotten' when he had no knowledge it was fermented...
Were you at Berkeley Bowl? That's where I always see the black garlic at the checkout. I'm always tempted but I've never tried it.
I am lazy,so i spread black garlic paste on bread directly.it tastes very good. I bought paste from Chinese manufacturer.