Have you ever tried aged black garlic?
I hadn't until a few weeks ago. At the Summer Fancy Food Show last month, my friend Veronica gave me a couple cloves of Korean aged black garlic to experiment with at home. And wow, is it versatile!
A popular ingredient in Korean cooking in recent years, black garlic gets its color and flavor from fermentation. Whole bulbs are fermented at high temperatures inside machines that regulate and change the temperature and humidity levels during the 30-day process. According to The Washington Post, the fermentation process results in high antioxidant levels and even cancer-curing properties. It's also now a hot new ingredient for chefs in New York, Chicago, and San Francisco.Read More