Black garlic whole cloves

also: fermented garlic, ajo negro

Description:
Fermented garlic is a specialty from Southeast Asia and has long been popular in Korea, China and Japan. To produce it, the bulbs are fermented at a gentle heat for several months. In the course of this process, the garlic loses its typical pungent aromas and acquires a heavy, sweet-spicy flavor reminiscent of prunes.
This specialty has also been available in Europe for several years. This is probably primarily due to the molecular cuisine of Ferran Adria, who used the bulbs in many dishes.

Fermented garlic and its heavy, sweet aromas go very well with sliced pork or beef. It can also be used to refine dark sauces for game and duck. In wok dishes with Asian vegetables, garlic in combination with soy sauce gives a subtle garlic note and a very spicy taste.

If the aroma of garlic is allowed to take center stage, purist dishes such as fried eggs, spaghetti aglio e olio or simply a buttered sandwich are also suitable for use.

Usage:
Black garlic also tolerates longer cooking times and can be added to braised dishes right at the beginning. Since fermented garlic is neither pungent nor causes bad breath, it can be used liberally. The whole bulbs are soft and even spreadable. Once opened, store in the refrigerator.

Known dishes:
Bumbu, kimch'i, black aioli.

Aroma/Taste:
Intense, sweet and spicy aroma.

Harmonizes with:
Star anise, anise, licorice, Szechuan pepper, tomato.

Origin:
Spain