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?
xox
I love this post. This is really interesting to me because I just took a cookbook out of the library with a recipe in it using black garlic (the cookbook is Street Food, by Susan Feniger) and my husband and I were wondering what it might be like. I'm really glad to hear that you enjoyed it.
ReplyDeleteI will definitely have to check out that book! Thanks for the recommendation - and I hope you enjoy black garlic as much as I did!
DeleteI've never tried this, but I love garlic, so I think I may have to! Thanks for sharing :)
ReplyDeleteWow, something new to me too, can't wait to try it!
ReplyDeleteWow! That looks a little scay, but you've convinced me I've got to try it! I can polish off a whole head of baked garlic in a matter of minutes....do you make that?
ReplyDeleteNope - there's a link at the very beginning of the post - I got it from a place called Spencer's Market. And yah, we ate it just like you would eat baked garlic!
DeleteI love garlic but I have never heard of, nor tried, black garlic. Thanks for giving me a new idea Tess!
ReplyDeleteI want to know how to make this. We grow 100 heads of garlic every year. Surely I can ferment a few for our own indulgence? Must research this more. Thanks for sharing this. xoxo
ReplyDeleteI bet you could! Let me know what you find out about that! I'd definitely be interested. :) xox
DeleteWhat is this heavenly Spencer's Market?! I want all the noms! And this sounds really, really good.
ReplyDeleteRight? It's so good - we got a bunch of stuff from them recently and loved everything!
Delete