About ten years ago we read about black garlic in an airline magazine on a flight to Melbourne. We were intrigued by this new food idea, invented in South Korea, that was being used in some of the top restaurants around the world. Having access to fresh, organic garlic encouraged me to pursue the idea of black fermented garlic. We age the raw garlic in a carefully controlled environment with a st
able temperature and high humidity for a least 40 days. The result is a soft, chewy-textured black clove with a slightly sweet non-pungent flavour accompanied by hints of balsamic vinegar and liquorice. After several years of trial and error we are now producing a superb product that is successfully selling Australia wide and being acclaimed by chefs as the best black garlic they have ever tasted. We invite you to visit our order page at www.bredboblack.com.au for all the black garlic products along with our range of smoked garlic grinders.
