Introducing a simple food with a wonderfully complex flavor. Black garlic is sweet meets savory, a perfect mix of molasses-like richness and tangy garlic undertones. It has a tender, almost jelly-like texture with a melt-in-your-mouth consistency similar to a soft dried fruit. Hard to believe, but true. It’s as delicious as it is unique.

Black Garlic is sweet, umami, delicious fermented/aged garlic that you can use in sweet or savory dishes.

vs. Raw Garlic

Imagine garlic without all of the annoying stuff. Bad breath? Nope. Pungent odor? Nope. Acrid bite? No sir. You know how a great wine gets better with age? That’s what we’re dealing with here.

Ingredients

• 20 bulbs garlic

Procedure

1. Set sous vide to 150°F.
2. Vacuum seal 20 bulbs of garlic.
3. Set seed garlic into bath. To help reduce evaporation and heat loss put ping pong balls on top of the water.
4. After the 2 weeks are up. Remove the garlic from the bags and peel the cloves out from the bulbs. They will easily pop out.
   
5. Set your oven to the lowest setting to dry the garlic.

Cook’s Notes

• You can use other methods of drying as well including smoking.