black fermented garlic
The initially crunchy garlic cloves become smaller, softer and acquire a jelly-like consistency during the 12-week fermentation.
- Zwölf Wochen fermentiert: tiefschwarz und geleeartig-weich
- Süßlich-mild mit Pflaumen- und Karamell-Nuancen
- Veredelt Fleisch, Geflügel, Fisch, Saucen und Risotto
- Auch fein püriert als Aufstrich und zur Käseplatte
You will receive 69 enjoyment points
Inhalt: 80 grams
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Free shipping from 49 €
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Manufactured in Klingenberg am Main
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Free from additives
The initially crunchy garlic cloves become smaller, softer and acquire a jelly-like consistency during the 12-week fermentation.
Black garlic no longer tastes harsh or spicy at all.
Keep refrigerated after opening.
Bottled in Klingenberg am Main.
Use:
An exciting ingredient for those who like to experiment. With subtle nuances of plum and caramel, it tastes sweet and pleasantly mild. With its elegant acidity, black garlic pairs perfectly with meat, poultry, fish, sauces, or vegetables.
Nutritional values:
Energy (in kJ) -, Energy (in kcal) -, Fat (in g) -, of which saturates (in g) -, Carbohydrates (in g) -, of which sugars (in g) -, Protein (in g) -, Salt (in g) -, Fiber (in g) -
