TKC: Black garlic—ugly and damn good.

OLYMPUS DIGITAL CAMERALook at that. Ugly, ain’t it? The Hack was slightly mystified by the stuff, this black (fermented) garlic. He received a sample from the fine folks at Classic Provisions a while back (available retail, so the Hack was told, at Whole Foods), and did some cooking with it in various scenarios. It’s originally a Korean product, but is also being produced/manufactured in California. Overall, he judged it to be supremely cool stuff. Soft and fragrant, he nibbled on bits of it to determine what the hell he might use it for. Turns out, he thought it might be surprisingly versatile (it was), and it literally melts in the mouth. Ultimately, it’s a mellow flavor, easily blended. Shelf life, from various sources, is six to eight months.

The Hack went at it like he was tasting wine: here’s his brief notes from just sniffing and tasting the black garlic itself.

Eye: Ugly. Glistening black. Looks like something went horribly wrong.

Nose: Got a candied fruit effect, molasses, vinegar, caramel-y, mild garlic, overall mellow.

Mouth: Soft texture. Initial stone fruit, dark cherry/prune, smoke, meaty. A mellow, smooth garlic finish with surprising depth.

2 comments for “TKC: Black garlic—ugly and damn good.

  1. June 3, 2010 at 1:52 pm

    Eager to hear about what you make. I’ve been tempted to try black garlic, but haven’t gotten my hands on any as of yet.
    Happy cooking!

  2. February 3, 2011 at 8:04 am

    It was originally a Korean products, but also is making / production in California. Overall, he concluded that it is super cool stuff. Soft incense, he ate bits to determine what in the end he may use it.

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