Black Garlic Taste Test

[@AliOlshan]

I got this thing!!! So excited!!

[@Project4DOF]

Do you add some water in the fermenter ? I bought a similar machine on Amazon and the garlic becomes hard like rock (calcinated). When I add water, the taste is not there. Thanks for your recommendation.

[@lorrainechiusolo5741]

Spread on calabrese bread ! Awesome!

[@rhondabaker7611]

Love the video. Thank you! Did you do anything to "cure" it after it was done? Some videos say to "cure" but don't mention how?? How are you storing it? Thanks to your first video, I bought a machine and it will be done in two days. I have a lot of garlic that I grew this year, so I'm so excited to see how this turns out.

[@GardeningGirl]

That’s awesome that you are doing a batch right now! The last batch I did in October, I stopped the machine at 9 days and it was enough. Cloves are soft and flavourful. If it wasn’t enough, I would have given them another day or 2. But 9 days was enough. I then cracked open the machine and let them cool off for a day. They are now being stored in a large glass canning jar, on the shelf. The airtight container should help them to store for longer. Good luck with yours! That’s so exciting!

[@darryljohnson1985]

Thanks for the information

[@GardeningGirl]

Thanks for watching!

[@chrispetrillo9042]

I just bought a Roots Harvest multi purpose black garlic fermenter. I'm thinking I'll add the black garlic to my salads. I have not tried it yet.

[@mihaipopa9414]

Thanks for sharing, best regards!

[@davidclifton7393]

Black garlic is fun. It melts like butter in a hot pan. Black Onions and shallots are unique too.

[@GardeningGirl]

I’ve never heard about black onions and shallots! Are they made the same way?

[@davidclifton7393]

@@GardeningGirl yes. Shallots and onions are similar to solo garlics. The setting is solo garlic on nex, rather than the garlic setting. Just put them in place of the garlic.

[@HKflashpoint]

black garlic taste great! I don't know why it taste a little bit sweet.

[@ManCaveMeals]

How do you store your black garlic when the ferment is done?

[@GardeningGirl]

In an airtight container in the cupboard.

[@orlandofurioso7958]

If you, by chance, do wine and food pairings, what wine do you think would pair with the garlic as an appetizer?

[@GardeningGirl]

These garlic cloves have a very deep flavour. Definitely pair with a red wine, maybe a Pinot noir or a cab franc.

[@orlandofurioso7958]

@@GardeningGirl Thank you!

[@matermark]

Are you in or from Canada or the Northeast?

[@GardeningGirl]

Canada

[@shamoneedwards8403]

So cool!

[@nishali3343]

I did my 1st batch of black garlic (12 days) but it taste a bit bitter. Any idea why? txs

[@dharris8758]

It takes 12 days to ferment ?

[@GardeningGirl]

They are ready between 9-12 days. The machine has a counter.

[@patriciaalphonse6560]

I REALLY REALLY enjoyed your…taste test…yeah…I really did…I wanted you to stop the chatter and just EAT UP…all the chatter was getting me ANXIOUS…hmm…I LOVE how you seem breathless while eating it…like it was tasting SO DARN DELICIOUS…LOL.( Patricia Alphonse from Trinidad and Tobago).

[@jeffrichards2011]

The commercially sold black garlic is really awesome.. I only bought USA grown/fermented black garlic... Seriously dont buy any garlic product from China. With that said.. the commercially sold black garlic, all of them brag that their black garlic is fermented for 90 days. I've seen the commercial black garlic machines, they're fairly large. Not sure what the internal temp and humidity is in those commercial machines, and not sure why there is such a huge difference in "fermentation time". i would assume however, that the in order for the "maillard reaction" to occur... the temp does need to be 140F consistently.

[@hlamaungomthang4903]

Eat all of them and looking young

[@cynthiagaudino9272]

Maybe you should have waited to taste it 😒 your over the top

[@pooheadlou]

No! I for one really appreciated the taste test.