What black garlic actually is
Not fermented, despite the jar label: black garlic is whole garlic transformed slowly by weeks of gentle heat. What changes, and why it tastes this way.
Notes from Norum
Blog
What black garlic is, where it came from, and what to do with it — written as we build.
A short history of black garlic
From Korean and Japanese kitchens to the tasting menus of Europe: how a slow transformation of the world's most common allium became a pantry staple.