17 replies to this topic

[KristiB50]

I ordered some of this after hearing it mentioned on Top Chef a few moths ago.

So far I've just peeled off a clove to taste it. It's sweet-almost "balsamic" with garlic undertones. The texture is that of roasted garlic.

Has anyone ever cooked with it?

[Peter the eater]

I have zero experience with black garlic but I'm pretty sure I'm going to enjoy it when I find some. It seems to be a red-hot commodity these days which I'm sure the Korean cooks out there find amusing and pleasing.

[adey73]

Ideas in Food have used it search their blog for novel applications.

[KristiB50]

I actually made THIS and it was phenomenal!

I used a little in sauteed baby bok choy too.

I ordered mine from Sauce N Spice. I was impressed with the service. i ordered on a Thursday morning and chose the cheapest option and had my black garlic on Saturday morning.

[Mallet]

How is it made? Is it something that could be done at home?

[Domestic Goddess]

Mallet, they slow cook it here in Korea and they have a special pot/gadget to do it. There's a lot of black garlic products sold on the home tv shopping here. I'll ask my korean friends how do they make their own black garlic.

[OliverB]

I've never even heard of this, sounds and looks delicious! I'll have to look for that, wonder if I can find it at the Asian markets?

[Mallet]

Mallet, they slow cook it here in Korea and they have a special pot/gadget to do it. There's a lot of black garlic products sold on the home tv shopping here. I'll ask my korean friends how do they make their own black garlic.

Thanks, I'd really appreciate it!

[Robert Jueneman]

Mallet, I saw some at 99 Ranch (a large Asian grocery store in Milpitas, CA) over the weekend. I didn't know what it was (like half of the stuff in the store), but now maybe I'll go back and try some.

[franktex]

I found this recipe for Fermented Garlic, also known as Black Garlic(I have not tried this yet):

Making Fermented Garlic


Soak the whole garlic in water for two hours until its skin gets soft and is easily peeled.
Soak the garlic overnight.
Peel the skins.
Place the garlic on a perforated sheet until it is dry.
Pack the garlic into the containers.
Pour the pickling solution, consisting of 4 tablespoons salt, 2 cups sugar, 2 cups vinegar,
over the garlic and press it.
Ferment the garlic for two days, then drain the pickling solution
Add ½ cup sugar to the pickling solution, bring it to boil, let it cool down,
pour it back over the garlic and let it stand for 1 month.
Finished product, fermented garlic




I am thinking that either black vinegar from the Asian market of Balsamic should be used instead of the above vinegar, hence the color black.

[Domestic Goddess]

Mallet, my friends say that black garlic is hard to make since it takes a long time (like about a month) of constant heat and humidity to make a batch. There's a device that is sold on the home tv shopping but it is all in korean and I don't really understand how to use it and for how long. (I surmise that the gadget cuts the fermenting time short). I'll get back to you with more details after my friends do their own research too.

[Robert Jueneman]

I checked with 99 Ranch and Lions (two large Asian grocery stores here in Milpitas, CA. 99 Ranch said that they were sold out, and didn't know when they would get any more, but suggested I try a Korean grocery store. Lions had never heard of it, but had some pickled garlic. I thought about it, but decided to pass.

I did find wandering through both stores a cross-cultural educational experience. In addition to all of the fresh fish, clams, mussels, etc., that would be almost unobtainable elsewhere, I have never, ever seen fresh goal meat for sale!

Anybody got a good recipe for goat meat?

[KristiB50]

I used some in spring rolls yeterday and that was really good.

I love the stuff. It's worth ordering if you can't find it retail.

Goat meat-I made a Jamaican Goat Curry once. There's also birria.

Edited by KristiB50, 20 April 2009 - 12:48 PM.

[turkeybone]

At my restaurant we're using shmeared on grilled bread to garnish artichoke bisque.

[Alex]

Black garlic web site, with recipes

An article in The Washington Post of Feb 25, 2009

A quick mention by Florence Fabricant in The New York Times of October 7, 2008

An article in Nation's Restaurant News

Earthy Delights here in Michigan carries black garlic and is sponsoring a recipe contest.

Edited by Alex, 31 July 2009 - 07:19 PM.

[Jaymes]

Anybody got a good recipe for goat meat?

Cabrito (actually, Spanish for 'little goat') is very popular in Texas. Some recipes:

Cabrito

[liuzhou]

I've become addicted to this stuff recently.

It is great with sautéed wild mushrooms and I've used it happily in fried rice. but my favourite is with fried sea bream with a black garlic, caper, lemon and butter sauce. Served with bak choy and rice.

Black garlic on WikiGullet

[liuzhou]

Came across these today. Taiwanese Black Garlic Cookies.

Yes, they are cookies with that sweet, balsamic, black garlic taste. Well, they were. They seem to have disappeared!

Edited by liuzhou, 03 May 2012 - 12:45 AM.