Oh, black garlic. I know how it looks, but this stuff is really delicious - Mr. and I tried it for the first time on Saturday and I highly recommend it. I'm a pretty adventurous eater, but black, fermented garlic is one of the most unique things I've ever eaten - and I'm so happy to have discovered it.
I wasn't sure how to dig in at first, but eventually copied all of the pictures I saw online and chopped the base off of the bulb. Then Mr. and I scooped out each clove and spread them on pieces of wild rice bread (which was delicious in and of itself).
It was so good. This stuff has a ton of antioxidants - several times more than regular garlic. It's almost sweet - like a molasses jam with a slight garlic flavor - and without any of the bite you get from non-fermented garlic. We polished off a whole head in no time and have three more to enjoy later. I think I'm going to try cooking with at least one of them - if we can stand not eating it raw.
Apparently this stuff has been a growing fad for the last few years, but I had never heard of it before. Have you guys ever tried it? Do you have any recipe recommendations for me?