A new day, a new discovery! I don’t know about you, but I have been finding it very hard to keep up with all the discoveries lately. The latest addition to that is Black Garlic. What is it, you ask? Well, let me walk you through it.
Black Garlic isn’t a discovery, but an invention; It is the aged version of fresh garlic.
Black garlic can find its traces in Asian cuisines and ancient medicine, but more recently, it has been used as an exotic antioxidant by the western world. From oils to pizza, it has been used as a replacement in almost all popular places, as it adds the most concentrated flavor of garlic possible.
If you are in a mood for some black garlic goodness yourself, here’s what you need to do for it:
Step 1: Gather six or seven whole unpeeled garlics.
Step 2: Clean the bulbs with a damn sponge.
Step 3: Set your slow cooker to warm and place the bulbs in it, far enough so they don’t touch each other.
Step 4: Leave the cooker for about 2-3 weeks.
Step 5: When the bulbs appear to be ready, store them in a clear container and enjoy them for up to three months.
Don’t forget to google all the fun recipes you can make with this wonderful gift of nature.