Black garlic

[kazedwards]

Has anyone ever grown black garlic? I just read an article that mentioned it and said it is popular in Korean cooking. Supposedly has a very rich and different taste.

[steev]

Just looked it up, not grown: processed; check Wikipedia; another interesting plant made less exotic, too bad.

[kazedwards]

Jul 26, 2016 21:38:26 GMT -5 steev said:

Just looked it up, not grown: processed; check Wikipedia; another interesting plant made less exotic, too bad.

I didn't get far enough to google it. So I guess it's just a way to prepare it. I had my hopes up for a second too.

[paquebot]

Don't feel bad. That question shows up at least once a year on every garden forum!

Martin

[templeton]

I thought about processing some, but it seems too complicated to bother with.

[meganp]

Jul 26, 2016 23:31:59 GMT -5 templeton said:

I thought about processing some, but it seems too complicated to bother with.

I made a batch in the rice cooker - soaked the cured bulb skins with beer and wrapped bulbs in two layers of tin foil, sealed up the lid and left it on warm for six weeks. tasted great but they were too dry, need to maintain the humidity somehow. Read on a WA fb garlic group that someone brought a special machine back from HK that makes it in two weeks, cost about aud200 for the machine and she brought it in with her hand luggage. The taste is amazing, a kind of caramel liquorice and yet savoury flavour and very moreish, can chew through an entire bulb in the blink of an eye

[kazedwards]

Lol. I read it and didn't want to forget to look it up. So I tabbed over to post on here and went about my original search.

[rangardener]

My wife just finished a batch, her first try, with a slow cooker that we do not use often. Too dry, it tastes great to me, but she does not like it.