The blacker the berry the sweeter the juice, right? Guess the same goes for garlic then—cause black garlic is like honey! A rich mix of molasses and tangy garlic undertones with a texture that falls somewhere between melts-in-your mouth and the soft chewiness of a dried cherry or date.
Now, don’t get me wrong, it’s still garlicky. It’s just garlic without all the bad stuff—no foul burps, breath or fingertips and no bitterness. It’s an overall mellower tasting clove with the perfect amount of acidity. Perhaps right about now you’re wondering what the hell I’m talking about, so I’ll stop going off about how delicious this stuff is and explain what it is.
It’s just garlic—al natural. No additives or dyes or weird stuff. The reason it’s black is because of the special fermentation process it undergoes, in which the garlic is slow cooked at a low temperature for about 30 days. This can be done in a special clay pot or in a more contemporary temperature and humidity-controlled machine—either way making it so incredibly tender and spreadable that it stains your fingers when you handle it.
In addition to tenderizing and smoking the garlic, this cooking process supposedly increases its health benefits—black garlic is said to have twice the antioxidant levels as regular garlic. It also contains S-Allycysteine, a natural compound that has been proven to be a factor in cancer prevention.
Of course, now people are touting it as the latest super food…whatever. Aside from all that it just tastes really good. So good in fact, that you can eat it straight. And that’s actually been my favorite way to enjoy it (so far).
Great on a toasted baguette or crackers. Also great paired with a tomato and avocado.
Tried eating it with cheese but wasn’t all that into it at all. I think because it’s got such a strong smoky flavor, it goes nicely with sweeter and more acidic veggies. I was VERY pleased with this corn and black garlic pasta dish. I braised the corn first and then sauteéd it with the black garlic, some red onion and thyme in some butter and olive oil (stains the pasta brownish).
The black garlic also seems to work well with eastern flavors—things like ginger and rice vinegar really set it off. I sautéed some sugar snap peas with the black garlic and ginger and had it with some soba noodles (topped with sesame seeds). Delicious!
Pretty sure it’d be great on shrimp or on a white fish like halibut, tough I haven’t tried yet. Oops almost totally forgot to tell you where to get this crazy stuff…There are a few sites out there but this is where I got mine. Seemed to offer the cheapest shipping.
And here’s more info Steamy Kitchen.