Black Garlic
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John: I have to say it’s dynamite tip of the day: Black garlic.
Adam: Black garlic, that sounds nasty.
John: Black garlic is available as bulbs or paste. I was hesitant but tried it after Mimi’s enthusiasm. She claims it lowers blood pressure significantly, based on her health tracker. It has a chocolate-like taste and roasted garlic texture, not like regular garlic. I was surprised I hadn’t known about it sooner, as a self-proclaimed gourmet. Invented in Korea in 2004, it stems from a 4,000-year-old fermentation recipe rediscovered then. It requires specific temperatures and pressures to produce. It’s not cheap, about six or seven dollars for a couple of bulbs. You can eat it alone or mix it with foods, like spreading it on avocado toast. It has a unique, delightful texture and flavor.
Adam: “Gorgeous texture. It’s just fabulous”. You just became super gay. I don’t know what’s up with that.
John: Well, it just was amazing.
Adam: So who and how was this 4,000 year old recipe codified and what was it written on, stone? Was it in hieroglyphics?
John: It was somebody dug it. As a Korean researcher found this recipe, I suppose, and they passed it along, it’s this guy. Some guy perfected how to make it in Korea because it’s a process. You can do it at home, but it’s like, don’t. It’s just too much work. It takes, I mean, you can do fermentations at home and you can do cabbage and different pickles and things, but in fact, this takes very specialized temperatures and pressures.