How To Make Black Garlic · Jake Lea-Wilson
What is black garlic?
Black garlic has been enjoyed in East Asian cuisine for thousands of years, thanks to its rich, sweet and savoury flavour. Essentially, it’s whole garlic cloves that have been fermented for any time from several weeks to several months. This process transforms both the flavour and texture of the garlic, removing the bite and giving it a sweet, earthy, and slightly tangy taste. It also increases the concentration of antioxidants in the garlic, which can help to boost your immune system.
Ways to use your black garlic
- Stir a spoonful into garlic mayonnaise and serve alongside crispy battered vegetables or chicken for dipping
- Add to your next stir fry
- Spread onto buttered toast before topping with grated cheddar, Comté or Gruyère, melt the cheese under the grill for an umami-rich cheese on toast
- Halve, score and season a couple of aubergines before spreading Greek yoghurt and several cloves over the cut surface. Grill until the aubergines are tender and serve with flatbreads and salad
- Use in the base of a winter soup
- Add a heaped spoonful to beef mince or crushed black beans, finely chopped shallot and breadcrumbs before shaping into patties and shallow frying until piping hot throughout for a super savoury burger
If the below sounds like a lot of work…
Then why not buy a bottle of our award-winning Black Garlic Ketchup.