The elusive black garlic, most commonly found in Asian cuisine, gets its look and flavor from a month-long fermentation process. The head is cooked low and slow until the cloves change from white to deep ink. Like roasted garlic, the texture remains smooth and spreadable, but the flavor intensifies: think syrupy and sweet with balsamic undertones.
To work exotic black garlic into a more familiar dish, try Yum and Yummer’s Meyer-Lemon Infused Fettuccine with Spinach, Pistachio, and Black Garlic Pesto, which catches this allium flirting with Italian for a unique take on the traditional.
Anyone know a good place to get Black Garlic online?
I would try this: http://blackgarlic.com/
How does one ferment garlic; does it require a special bacteria culture or will air borne yeast do the work?
Black garlic is delicious.