Black Garlic Bulbs - Each
Whole black garlic bulbs, grown round the corner from us in Dorset. Black garlic is created when the amino acids and sugars react at a certain temperature and humidity, then it turns almost black, with a jelly‑like consistency. The taste is like fine balsamic vinegar with a slight smokiness and some citrus overtones. The process takes 50 days: 40 days in the fermentation room and 10 days very slowly drying out.
Store in a cool, dark place.
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Black Garlic Bulbs - Each
Whole black garlic bulbs, grown round the corner from us in Dorset. Black garlic is created when the amino acids and sugars react at a certain temperature and humidity, then it turns almost black, with a jelly‑like consistency. The taste is like fine balsamic vinegar with a slight smokiness and some citrus overtones. The process takes 50 days: 40 days in the fermentation room and 10 days very slowly drying out.
Store in a cool, dark place.
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Description
Whole black garlic bulbs, grown round the corner from us in Dorset. Black garlic is created when the amino acids and sugars react at a certain temperature and humidity, then it turns almost black, with a jelly‑like consistency. The taste is like fine balsamic vinegar with a slight smokiness and some citrus overtones. The process takes 50 days: 40 days in the fermentation room and 10 days very slowly drying out.
Store in a cool, dark place.
