Fermented Products as Black Garlic, Umeboshi etc.
BLACK GARLIC (Black garlic)
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is also a relatively new product in Japan. As a starting product, a high-quality Japanese quality is selected. The garlic is then ripened under controlled temperature and humidity conditions. He changes his color through a Maillard reaction and turns black. Caramelize the naturally occurring sugars. As a result, Japanese black garlic has a very complex aroma of sweet, sour and fruity, similar to a balsamic vinegar. In addition, he loses his unpleasant odor during the ripening process. Black garlic of other origins often does not have the same complex aroma. The production process of Japanese manufacturers is very sophisticated and works with different temperature phases; that also explains the price difference.
Recipes with black garlic: Click here
