Black garlic is fresh garlic that has been fermented for a long period of time in low heat, in a humid environment.
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How To Use It
If you have never had black garlic before, the best way I can describe it taste sweet like molasses. It doesn't have a spicy garlicky kick like regular garlic and it has a very sweet caramelized molasses-like mild garlic flavor with a lot of umami flavor.
The texture of black garlic is soft and sticky. It can easily be made into a thick paste with gentle pressure, which is why it is quite easy to incorporate into sauces, dips, or even as a spread.
Fun Fact: If you're feeling adventurous, you can actually make black garlic yourself in a slow cooker or rice cooker but be prepared to keep the cooker on for a week. It takes at least 200 hours to produce these nuggets.
Where Can I Buy Black Garlic?
You can typically find these at health food stores (I usually find them at the Asian ones that sell dried scallops, oysters, etc), gourmet specialty stores, and sometimes Asian grocery stores as well.
If you cannot find it locally, you can buy these online on Amazon as well.
How to Substitute Black Garlic?
There is no true substitution for black garlic since there is nothing really like it, but the closest thing I found to substituting it is using a balsamic vinegar reduction.
When you boil balsamic vinegar to a thick syrupy consistency, balsamic vinegar turns sweet and has a similar flavor to black garlic.
How to Store It
If sealed and unopened, black garlic can be stored at room temperature until the expiry date.
Once it is opened, keep it in a well-sealed container in the fridge for up to 6 months to a year.
Recipes That Use Black Garlic
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