Black garlic is aged raw garlic that has transformed through a secret fermenting process involving a carefully controlled, stable, consistent temperature for a prescribed amount of days.
Garlic contains sugars and amino acids and when it undergoes fermentation these elements produce melanoidin, a dark coloured substance that is responsible for the colour of black garlic.
The result is a soft textured clove with a slightly sweet flavour with hints of balsamic vinegar.
Add Bredbo Black Garlic to marinades, slice thinly over salads, seafood or roast chicken. Delicious base for hors d’hoeuvres, bruschetta, crackers and pizza.
Black garlic is shelf stable for up to nine months, unopened, in a dry, cool place. Once opened, keep in a sealed bag/container in your fridge for up to 3 months.