Black Fermented Garlic

Black fermented garlic, an extraordinary ingredient with a sweetish depth

Through a twelve-week fermentation, the originally crisp, sharp garlic transforms into a jelly-soft, deep-black clove with a surprisingly mild character. Sweetish, with fine nuances of plum and caramel, an elegant acidity and without any harsh sharpness. Fermented and packed in Klingenberg am Main.

How to use

An inspiring ingredient for the adventurous. Excellent with meat, poultry and fish, in sauces and vinaigrettes, with cheese, as well as an unusual component in pasta, risotto and vegetable dishes. Also finely puréed as a spread or seasoning.

Important: After opening, keep cool and dry and use up soon.

At a glance

• Deep-black garlic cloves fermented for twelve weeks
• Sweetish-mild with notes of plum and caramel
• Jelly-soft texture, without harsh sharpness
• For meat, fish, sauces, cheese, pasta and risotto
• Fermented and packed in Klingenberg am Main

Goes well with

A similarly umami-deep speciality is our black fermented onions. Classically savoury is dried garlic. For a pepper finish we recommend the Mélange Noir. More in our spices.

Frequently Asked Questions

What does black fermented garlic taste like?
Mild and sweetish with notes of plum, balsamic and caramel. The harsh sharpness of raw garlic is completely absent; instead an elegant, lightly sour depth develops.

What do I use it for?
With meat, poultry and fish, in sauces, vinaigrettes and dips, with cheese as well as in pasta, risotto and vegetable dishes. Finely puréed also as a spread or seasoning paste.

How is it made?
Through an approximately twelve-week fermentation at controlled warmth and humidity. The garlic turns deep black and becomes soft and sweetish. No additives are used.

How do I store it?
After opening, keep cool and dry and use up soon.