Black garlic is not only considered a delicacy, the fermented version of the bulb is also said to be healthy. All information about the new food trend.
Black garlic, also known as Black Garlic, has long been an integral part of the diet in Asia. Now the superfood is also becoming increasingly popular in Germany.
What is black garlic?
Black Garlic is conventional white garlic. A special fermentation process gives it a black colour. White garlic is stored for several weeks at a temperature of around 70 degrees and a humidity of up to 90 percent.
How does black garlic taste?
The fermented version has a completely different taste than raw garlic: the fermented version tastes sweet and sour and is reminiscent of a mixture of aniseed, balsamic vinegar and plum compote. Black garlic also doesn’t have the pungent, acrid taste of the white version. Black Garlic also differs from the white tuber in terms of consistency: it is very soft and slightly sticky.
What does fermented garlic go with?
Black garlic has many uses in the kitchen.
It goes particularly well with the following dishes:
- rice dishes
Fermented garlic is also perfect as an ingredient in a marinade to give it a special touch.
What Makes Black Garlic So Healthy?
The fermentation process ensures that the polyphenol content increases. Polyphenols are important free radical scavengers, which is why eating black garlic can protect the body from free radical damage.
The high number of water-soluble sulfur substances also helps the body to lower blood pressure, cholesterol and blood sugar levels. Black Garlic is also said to have anti-inflammatory, anti-allergic and anti-cancer effects.
Advantages over white garlic
Due to the fermentation process, black garlic does not cause bad breath or other odors. Furthermore, it is odorless, has no aftertaste and is more digestible for the gastrointestinal market than raw garlic.
Black garlic therefore has a number of advantages over the conventional variant.