Unbelievable

Black garlic

There’s no question that garlic has healing powers. Fresh, raw garlic, however, gives many people stomach issues. But fried or baked garlic loses much of its beneficial properties.

And yet, there’s another process that actually adds more benefits to garlic.

Super slow caramelising

In simpler terms, we’d call it fermented garlic. But that’s not completely accurate. The fungi and bacteria brought about by fermentation can’t survive higher temperatures. And black garlic is made at 60°C and kept under controlled humidity for between 6-8 weeks.

So, if it isn’t fermentation, then it's a chemical process. A classic Maillard reaction – a phenomenon responsible for crispy steaks, pyrolysis, which breaks down sugars, and caramelisation. We’re used to all of these processes taking place in the frying pan, however, they can also happen at significantly lower temperatures, assuming we have the patience. And we are very patient.

Why is black garlic the best?

1. With slow blackening, loads of antioxidants are added which aren’t present in fresh garlic. Even though we hear it everywhere and have most likely acquired advertising deafness, we really do need antioxidants.

2. It helps to optimise cholesterol and sugar in the blood, reduces the risk of heart and brain diseases, and cleanses the liver. There are even studies that show positive effects in the fight against cancer. Simply put, it’s a superfood.

3. It’s a distinct flavouring that chefs use all over the world. And learning how to use it at home isn’t anything complicated.

How to use it at home?

  1. spread it on toast
  2. add it to soups, giving you that full umami flavour
  3. treat yourself to some butter and add it to the black garlic, then serve it on baked vegetables, meat, or on whatever else you want
  4. add a few cloves as pizza toppings
  5. mix with olive oil and quality vinegar to make salad dressing
  6. blend with homemade mayo or hummus
  7. mash into cheese of various dips and spreads
  8. mix it with some good soy sauce, thus enjoying the novel soy-garlic sauce
  9. experiment: try putting it in burgers, spaghetti, and sweet frosting

Buy some and try it out

Under Erik’s watchful eye, our black garlic is made in a fermenting box in our store on Jungmann Square. We package it in small jars for you to try. It’s best kept in the fridge or in a cool and dark place, and it can last up to a whole year. So, try it out. You can get yours at Jungmann Square in the new flavouring fridge or, soon, in the app.