[Market-farming] Black Garlic Receipe
Alliums
garlicgrower at green-logic.com
Thu Jan 14 07:53:18 EST 2010
HI, Folks!
Very interesting much like Persian Sugar-Pickled Garlic (which can be
found in large containers in most Middle Eastern grocery stores), only its
not refrigerated and its left to age longer. The Middle Eastern garlic
uses red wine vinegar, which gives the solution a reddish-brown color and
the garlic is sort of brownish. I think Ill try this and compare, next
garlic season!
Thanks for posting it!
Dorene in Southeastern PA
_____
From: market-farming-bounces at lists.ibiblio.org
[mailto:market-farming-bounces at lists.ibiblio.org] On Behalf Of Lorri Mason
Sent: Monday, January 11, 2010 9:57 PM
To: Market Farming
Subject: [Market-farming] Black Garlic Receipe
Okay, I found this on a koren blog
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Posted 15 April 2009 - 05:44 PM
Domestic Goddess, on Apr 15 2009, 09:40 PM, said:
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!
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Posted 17 April 2009 - 04:58 AM
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.
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