Black garlic is a type of fermented garlic used as a food ingredient in Asian cuisine, especially Korean. It is made by fermenting whole bulbs of garlic at high temperature, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic vinegar or even tamarind.Black garlic’s popularity has spread to the United States as it has become a sought-after ingredient used in high-end cuisine. But now, you can make your homemade fermanted black garlic easily if you following my instruction.
In Korea, black garlic was introduced as a health product and it is still perceived as health supplementary food. Black Garlic is prized as a food rich in antioxidants and added to energy drinks, and in Thailand is claimed to increase the consumer’s longevity. It is also used to make black garlic chocolate.
It was written up in the Spring 2008 “Design and Living” special section of The New York Times as a “new staple” of modern cuisine (and incorporated into a recipe, “Black Garlic Roast Chicken”); the NYT author, Merrill Stubbs, noted it was being used by chef Bruce Hill of Bix Restaurant, San Francisco.Matthias Merges, executive chef at Charlie Trotter’s in Chicago, listed black garlic as one of his top five food finds in Restaurant News in December 2008. The rise of black garlic in the US was called “sensational,” and other trade publications besides Restaurant News have noticed the trend.
Many people acceptence is commonly known because fermented black garlic is far away from the the raw state. The taste is so light and the texture is buttery. When tou used to eat a pleasant slow roasted garlic, the fermented garlic is lighter even more. You can easily spread the black garlic over a tosted bread since it so soft in texture. Since i can access any ready made fermented black garlic, i search for how to make homemade black garlic in your kitchen. Ok, Then i though that i can cross my finger when i know the secret is to sealed it vaccumly and let it fermented n relative high heat. The other principal is don’t let any humidity lefted the garlic. I made it by myself now, simple sealed any air by partially submerged the plactic containing garlic in water and then twisted it and and make a thigh. From 20 cloves garlic, i submerged 1o garlic in water and drained then thighly sealed. After that i put the garlic in the bottom space of my rice warmer. let it fermented for 40 days.
fermented black garlic, berfore and after peeled !
From 20 cloves, the succesed fermented black garlic is just 6 of them. OK, i’m fine with it, that’s why i know that why black garlic is pricey. From my investigation, i found that any lekeage in the plastic can driven away the water content and transform the garlic into a brownish dried garlic, while the thighly sealed transform into black garlic.
can you note the diffrence between fermented black garlic and the failed ones ?
Pan Seared Scallop with Korean Fermented Black Garlic and Chilli Recipe:
- 12 medium size Canadian scallop, pat dry properly
- 2 black garlic, thinly sliced
- 1 bird eye chili, deseeded, finely chopped
- salt and black peppercorn to taste
- 1 tbsp oil
- 1/2 tbsp butter
- 1/2 tsp lime juice
- Drizzle the scallop with salt, pepper and lime juice, set aside
- Heat up 1/2 tbsp oil in a saucepan, add garlic and turn off the heat, seasoning with salt and pepper
- Heat up 1/2 tbsp oil and butter in a grill pan until smoking hot.
- Pat dry the scallop and seared it 1 minutes each side.
- Transfer into serving plate and put the sliced black garlic and chili oil above it.
- Voila, you’ve got an exotic elegant starter now…
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