Change: How you see garlic
You don’t need to know much about me to know two things…that I wear a lot of black, and I eat a lot of garlic. I mean, a lot. So what happens when two true loves meet…. black magic baby. Lets welcome to the stage…
K folks, you may not have heard of it yet, its a newcomer on the scene, or maybe you have seen it at small farmers markets and most recently spotted at whole foods. Coming to us in origin from Korea, this variety of garlic, takes everything to supermodel status. Garlic has always been a superfood but this bad boy is even more supa dupa fly now with its colour change
so what is it?
well, it may look a little bit like something that has been sitting around aging, decomposing, cause well, thats kind of the deal. Through a very careful heat and humidity controlled process of fermentation, we have this little licorice nuggets of goodness after about a month or so.
why have it?
K, I can tell you over and over again how great it is for you, but heres the scoop. Through the fermentation process, a lot of the powerful benefits of garlic become supercharged. To name a few…
-It can assist in powerful cholesterol lowering and cancer fighting behaviors
-Allicin the active ingredient in garlics powerful antibacterial, fungal, biotic, properties become more bioavailable (you reap more of the good stuff) with the help of S-allylcystein which is in the black garlic so you metabolize the benefits that much more so.
-It has been found to have double the antioxidants of regular garlic which we need to fight free radicals and chronic disease
what does it taste like?
Smokey, caramelly, soft, licoricey, balsamicky(now it’s a word) and it is completely delicious, and edible even just alone as a clove.
This stuff may be the superfood of 2017 😉
So give it a try. Stay tuned for a recipe in the works, and in the meantime have a nibble, even serve as a condiment on a crudite platter! Guaranteed to allure the chic and nouveau tastebuds alike.
This variety of garlic, takes everything to supermodel status. Garlic has always been a superfood but this bad boy is even more supa dupa fly now with its colour change