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- From: "Alliums" <garlicgrower AT green-logic.com>
- To: "'Market Farming'" <market-farming AT lists.ibiblio.org>
- Subject: Re: [Market-farming] Black Garlic Receipe
- Date: Thu, 14 Jan 2010 07:53:18 -0500
HI, Folks! Very interesting – much like Persian
Sugar-Pickled Garlic (which can be found in large containers in most Middle
Eastern grocery stores), only it’s not refrigerated and it’s 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
I’ll 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 Okay, I found this on a koren blog
Thanks,
I'd really appreciate it! Making
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. |
-
[Market-farming] Black Garlic Receipe,
Lorri Mason, 01/11/2010
- Re: [Market-farming] Black Garlic Receipe, Alliums, 01/14/2010
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