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Jun 27, 2009 06:37 AM

Black Garlic

Fermented Black Garlic. Yum. Mellow, chewy and ,molassey. I've used it in Baba Ganouj, in a saute of asparagus, samphire and morels, pimento cheese. Any of you out there using it? I have customers who are looking for more uses. I suggest using it where you don't want the sharp bite of raw garlic.

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  1. I see California Black Garlic (special patented machine) and also Korean Black Garlic. Are they the same. Has anyone tried both.

    1. I tuck several cloves into the middle of an artichoke before roasting iwth olive oil. It makes a killer vinegrette but don't use balsamic, it overwhelms. It's great in pastas, chop up and work through the sauce. Same for mashed potatoes. Oh, and eat it llike candy. So good for us and no garlic breath. Yum

      1. I'm kinda wondering how to incorporate it into things, I tried chopping it up and it just gets all gummy and gooey. Heating didn't really help either.

        4 Replies
        1. re: AndrewK512

          Hmmm. Maybe roast it in a low oven to dry it out a bit?

          1. re: jvanderh

            No, no, no, no! Heating destroys the mellowness and reduces it to nothing.

            1. re: Candy

              "destroys the mellowness and reduces it to nothing"?

              As in, makes it taste stronger? I'm not following you.

              1. re: jvanderh

                No, it just loses the mellowness and much flavor. Don't "cook" with it. Use it raw.

        2. I recently added it to a risotto - just at the end with the cheese - and as a pizza topping along with some goat cheese and honey.

          1. This past week I made a roast chickn with black garlic butter under the skin.

            1 Reply
            1. re: Rubee

              Hey I like the under the chicken skin idea. Will try. I saw a recipe online using it with roasted plantains but can't find it anymore. anyone tried this.

              Black garlic makes killer vinagrette in the blender with the usual ingredients.