Fermented Black Garlic

Black Garlic is created by cooking it at a strategic ratio of temperature, humidity levels, and length of cooking, which can be up to 60 days!

With a softer, molasses-like flavor, it is a more delicate option than the raw bulb.

What’s the best part?

It’s versatile and can be swapped out for regular garlic in most recipes. Add it to any cheese plate, bruschetta, chicken dishes, or even as a pizza topper.

It also gives that extra something to a homemade vinaigrette. The taste is way milder, so be sure to tastes to make sure you can get the real flavor of it!

The process of making black garlic is less difficult than it is long.

We cook ours for 30 days at 170 degrees!