Fermented garlic, also known as black garlic, is a new gourmet food favorite that is expanding its presence in the food world. It is made by aging fresh garlic clove heads for a month in a high-heat fermentation process. The result is a flavor that is called both sweet and savory, buttery, and with a note of molasses and soy sauce. It is soft and chewy, and is soft enough that it can be spread on bread as is.

Researchers note that the method of curing garlic to result in black garlic doubles the antioxidant properties found in the fresh garlic. Black garlic also contains a compound that lowers cholesterol levels, according to Frieda’s, a company that distributes this new gourmet food.

Here is a delicious-looking vegan recipe I found on jennshaggy.blogspot: Heirloom Tomato, Black Garlic and Marsala-Roasted Chickpea Panzanella

Some sources of black garlic include www.mondofood.com and www.friedas.com and www.blackgarlic.com

Photo from www.mondofood.com