Black garlic is a type of caramelized garlic first used as a food ingredient in Asian cuisine. It is made by heating whole bulbs of garlic over the course of several weeks, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic vinegar or even tamarind. Black garlic's popularity has spread to the United States as it has become a sought-after ingredient used in high-end cuisine. The ornamental plant Allium nigrum is sometimes called "black garlic", as also is a rare six-clove garlic grown in Taean and Seosan in South Korea.
Black garlic has a few dirty secrets. It may or may not be a traditional Korean product, originally "fermented" in clay pots in the warm summer sun, or according to sketchy internet sources, it may have hailed from ancient China, Japan, or even Egypt. Less likely but better documented, Korean inventor Scott Kim claims to have developed black garlic in 2004 as the next big superfood.
The process of producing black garlic is sometimes incorrectly referred to as "fermentation", but it does not in fact involve microbial action.
How to build black garlic fermenting box:
Simpler technique made in a sealed container and keep at 60˚c for six weeks:
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