Aged Black Korean Garlic
1. Take fresh garlic, place in earthenware jugs.
2. Bury in cave for a few months.
3. Taste. (We kid you not.)
Relished as a tasty snack in Korea, aged black garlic is our new favorite ingredient. Wrinkly and black, it looks like shriveled licorice, and the taste is delightfully complex. Sweet, creamy, with a pleasantly pungent balsamic tang and some mildly smoky finishing notes, the cloves go down like chewable molasses. Just pop a sliver in your mouth.
Or you might find other ways to showcase aged black garlic’s tasty qualities. Cut several cloves in quarters and toss with a Caesar salad. Place a half-clove atop a thin wedge of asiago and bite into its tangy deliciousness. Or stuff a clove, as we did, into large pitted green olives.
In the bonus department, aged black garlic is packed with nutrition—more even than fresh garlic, because the fermentation brings out the antioxidants. And the folks at Injoy, aged black garlic’s importers, report that when allicin (the antibiotic and anti-fungal compound that garlic is so famous for) ferments, it turns into something called S-allylcysteine, which is more body-friendly in terms of absorption. So we’re liking the sound of that.
Photo credit: Vegan Thyme.