About black garlic and what to do with it!

If you have tried my recipes before you know about black garlic. I have been using it for a few years now and I (and my family) are kind of addicted to it. It has a soft, almost sweet flavour, hard to compare to any other flavour but certainly nothing like white garlic and since it does not leave that body-odour that white garlic does, you can use any time you want!

But what exactly is black garlic? Black garlic is fermented white garlic. Fermentation is a technique that has been used for thousands of years, it is a process in which the activity of microorganisms brings about a desirable change to a foodstuff or beverage. In this particular case the garlicbulb is heated over the course of several weeks, which results in black garlic. Without adding anything, no sweeteners, no preservatives, just the garlic and the process. Fermented food is extremely good for your health, it supports your microbiome in your gut. A few examples of other fermented food are: sauerkraut, kombucha, kimchi, miso, kefir.

Black garlic was first used in Asian cuisine, but now has spread over the world and is regarded as an ingredient for high-end cuisine in the USA. Hmmm, I wonder what that means for my cooking…..I use it all the time😉!

Where to get it? I am fortunate enough that I can get it at my local supermarket as well as the organic store. But any Asianfood store should have in on their shelfs!

There are plenty ways to use this lovely product, you might have noticed that I use it in many of my recipes, with the Black Pesto being my families absolute favourite! We mix the pesto with pearl couscous, add some oven roasted tomatoes and onions, some fresh spinach leaves (fried or raw). A terrific simple meal with an incredible taste.

Click here for the Black pesto recipe

Click here for more info about Black Garlic

This is the brand I use.

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