We know Koreans love their garlic, but black garlic? What’s that?
Apparently, it’s the biggest thing in the culinary world. According to the Washington Post, in 2004, inventor/entrepreneur Scott Kim began developing the product in South Korea. He marketed it as a superfood as its month-long heat-curing process creates a high level of antioxidants and a natural cancer-preventing compound. Forms of fermented garlic have long been eaten for health reasons in Korea and Japan.
But now, top chefs and food bloggers everywhere are abuzz about the ingredient, which offers a “slightly sweet, licorice twist and a chewy texture.” Matthias Merges, executive chef at Charlie Trotter’s in Chicago, tagged it as one of his top five food finds in the December 2008 issue of Restaurant News.
You can order black garlic here. Has anyone tried it?
