Kyle’s Black Garlic with Balsamic Vinegar


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Slow-“fermented” garlic is extraordinarily unique relatives of their more plain white garlic relatives. Extremely versatile, black garlic can be used anywhere white garlic is used––but with an added tangy, decadent, umami flavor. Please note: black garlic is SOFTER and more easily spreadable––that’s not the garlic gone bad, it’s actually gone right!


Black garlic is created via the Maillard reaction, a caramelization reaction that brings out the deliciousness in many foods, and is heated at a low temperature of 130-140˚F for 7-30 days.


Slow-“fermented” in a humidity-controlled environment for taste.

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