Read in the gazette the other day about black garlic. which I have never heard of before...... supposed to taste sweet and savory at the same time...looks like it’s very nearly rotten....developed in South Korea, where whole heads of garlic are aged for a month in a high-heat fermentation process....cloves turn a deep, dark black.
Supposedly the black garlic doesn’t taste like garlic at all....its flavor can be compared to molasses, balsamic vinegar, soy sauce, Worcestershire sauce, or even licorice. Some say it has the flavor characteristics of “Umami” (something for Polvo to google)
said to have twice the antioxidants of regular garlic....doesn’t cause offensive garlic breath. It’s showing up at gourmet restaurants and food markets, and on the Food Channel.
Have any of yall heard of it or tried it?
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