Black garlic is a fermented garlic done by uses heat and humidity to alter the sugar and amino acid balance, producing melanoidin, which is what causes it to turn black. What comes out is a sweet, almost syrupy clove that is something like tamarind mixed with a bit of balsamic vinegar.
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I've never heard of this and now I'm dying to try it! I haven't seen it at most grocery stores, but maybe I'm not looking hard enough....
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Try a Korean grocery or a market that carries artisanal products, like a Whole Foods or similar.
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