Yum!!! Just eating it out of the husk. I haven't even looked for recipes yet.
I have to find some of that and give it a try.
Yeah, I've never had it. How would you describe the flavor?
Never heard of this....sounds interesting though.
What are common applications?
It's very akin to roasted garlic, but sweeter, and earthier, almost curry-like. It also has a touch of that ferment tang, but none of the raw garlic sting. And the texture is really fun, very fudge-esque.
I wonder what the botulism risk would be?
Any servsafe/HAACP, etc nerds out there that could put my worries to rest?
I know botulism is a time-temp kinda thing.
So technically you could sous vide it?
YES! I knew you would be able to answer! Didn't you recently take servsafe?
I didn't even consider the "holding temp" guidelines.
I would feel safe being your black garlic taste-tester.
How the hell did somebody stumble upon this delectable?
-AJ
Went into work that morning, ate about a quarter cup of our house fermented sauerkraut, and literally FIFTEEN minutes later I felt fine. Fermented foods are amazing. Ok- rant officially over
A German nutritionist friend of mine always said that sauerkraut was so healthy, it should be sold in pharmacies
Stefan
My guess would be, a fairly hot arid clime, where the local agriculturists left a crop in the ground for too long. Garlic doesn't grow that far below the top soil, and if it was a particularly hot month? And you saw some local fauna chowing on it? Just my guess.
I did! And thank you for remembering btw. Finished the test in 10 minutes(we were allotted 45), and passed with a 94( I probably could've done better but I was hungry, and there wasn't any beer nearby ). I've kind of made it my mission nowadays to spread the fermented/cured foods as being more than safe to eat. It's tried and true. A lot of this stuff has been around for too long to mention, and its even safer to practice now, as we understand(to some degree) how and why it works. And it's frickin delicious! I can't wait till I get computron type device in the spring, as I have waaaaay too many pics of cured meats, and lacto fermented veg/fruit to share with you guys! Last thing I'll say in this stupid long post- I recently had a terrible meal at a local restaurant. Woke up the next day with a very unhappy/sour stomach. Not quite 'food poisoning' in terms of the emergency room, but uncomfortable nonetheless. Went into work that morning, ate about a quarter cup of our house fermented sauerkraut, and literally FIFTEEN minutes later I felt fine. Fermented foods are amazing. Ok- rant officially over
An oxygen free environment is key for botulism,so airtight sealing of a bag worries me.
How the hell did somebody stumble upon this delectable? -AJ
It's true! I swear!!! Helluva a lot better than those over the counter so called remedies. Ah crap, now I'm starting to sound hippie-esque... Just to clarify- I own guns, and use dead animals to make my living! Thread totally derailed...
Interesting stuff. I've been wanting to go to one of Sandor Katz's (aka Sanderkraut's) fermentation clinics. He was also on Fresh Air fairly recently which was a good listen.
Btw, sort of off-topic but on food-borne illness still. About a decade ago after a few Disney cruises got massive outbreaks of food poisoning they determined which foods were the cause BUT they also found out that those who ate the contaminated food AND drank white wine during the meal were not affected. Apparently, some organization then mocked up a pig stomach and tested how wine inhibits pathogens in the stomach. White wine was the most effective because of the high acidity. Red wine was less effective, but still helped. They didn't test other alcohols, but said that there were probably benefits to other alcohols too. Wine, another good fermented product
k.
Nothing wrong with being well rounded. Actually it's preferable.
ETA: dang, I just used my 556 post count for this! (AR15 round caliber for those uninitiated)
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