Black Garlic Concentrate
A fermented black garlic concentrate...
Think umami in a bottle or mole without the chocolate - fermented for 1-3 months, this earth-dark garlic concentrate tastes like balsamic vinegar, deeply caramelized onion, sweet-sour-savory tamarind, + seared meat. The garlic is fermented very slowly until it turns jammy and sweet. Abby combines it with dates, chestnuts, 10-year aged balsamic vinegar, toasty tamari, + chili and then mortar and pestle crush it together by hand to create a creamy paste.
How we use it: Use this potent concentrate to give instant depth to any dish. Make mushrooms taste mushroomier. Serve a swish alongside charcuterie. Add richness and complexity to soups, stews, or marinades. We’ve found it now appears in nearly all the dishes we make; a very little goes a very long way.
Origin: made by hand by Abby in her kitchen in Maine