We have been making black garlic, fermenting entire buds slowly over two weeks and then drying them for another week.
With a texture like soft, creamy dates, the black garlic adds a dark, fruity richness to roast beef gravy and goes amazingly well with most cheeses.
With a texture like soft, creamy dates, the black garlic adds a dark, fruity richness to roast beef gravy and goes amazingly well with most cheeses.
Mmm. Nice photographs of a very tasty treat. My question, and please excuse my ignorance: How does one ferment garlic? Thanks.
ReplyDelete- Rob
Seriously. How does one ferment garlic?
ReplyDelete- Tony (from Tony's)
No, really, truly, seriously, man, how does one ferment garlic? I wouldn't ask if I knew how to use an internet search angina.
ReplyDelete- Sir Carl Booty Jr.
>How does one ferment garlic?
ReplyDeletePretty much the same as you would any other vegetable. No big surprises :)
Thank you. Now I can sleep. All three of me.
ReplyDeleteRob, Tony (from Tony's) and Sir Carl Booty Jr.