Black fermented garlic

Garlic has been used in almost all cultures for centuries as a spice and medicinal plant. Garlic acts like an antibiotic and strengthens blood vessels and the immune system, as many scientific studies have shown. In order to make optimum use of the positive effect of garlic, it is advisable to eat the raw cloves in various dishes. However, the pungent ingredients irritate many a stomach and the intense, sometimes pungent smell makes many people shy away from eating garlic. And this is exactly where the fermented black garlic comes into play. Fermented garlic is almost odourless, the consumption of black garlic leaves no unpleasant breath. The positive active ingredients of garlic remain completely intact. Black garlic is a completely normal, fresh garlic, which ferments in special chambers controlled by heat and humidity. The process can take up to 90 days. The longer the fermentation, the darker and harder the toes become. Fermentation is an ancient, traditional process that plays a central role in the production and preservation of food. Black garlic tastes sweet and mild, slightly reminiscent of dried plums, sugar beet syrup or balsamic vinegar, with a hint of liquorice. Fermented black garlic goes well with meat dishes, sauces or vegetables and should be added at the end of cooking. Even in desserts, black garlic is not taboo. Admittedly, black garlic may seem a little strange, but it quickly turns out to be a very special taste experience.