Black garlic has become a sensation, and Mark came across it when he was looking for something to sell in the winter. He says they were looking for a way to preserve the garlic without adding anything to it. He found a recipe online, and took three and a half years to perfect it.
Black garlic uses fermentation to preserve the garlic head and is commonly found in Korean cuisine. It's taste is less garlicky and more sweet, earthy and tangy. The cloves are soft and dark brown/black in colour. The flavours are deep and caramelised with a sweet sour balance. There are hints of aged balsamic, black cardamom, leather, smoke, tamarind and liquorice. It is a unique, truly artisan ingredient, with a special taste of its own.