Black Garlic fermented

also: fermented garlic

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. To stir-fried dishes with Asian vegetables, garlic combined with soy sauce adds a subtle garlic note and a very spicy flavor.

Usage:
Black garlic can tolerate longer cooking times and can be added to stews at the very beginning. One teaspoon of the powder is equivalent to about four cloves of garlic. Since fermented garlic is neither pungent nor causes bad breath, it can be used liberally.

The black garlic powder has a strong tendency to form lumps. Therefore, be sure to store in an airtight container and mix in a few grains of rice if necessary.

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

Aroma/Taste:
Intense, sweet and spicy aroma.

Harmonizes with:
Star anise, anise, sweet wood, Szechuan pepper, tomato.

Origin:
Spain