Source: Atlas Obscura
Garlic growers have to find creative ways to preserve their harvest. If left in a warm, humid environment for a few weeks, the pungent bulbs turn inky black. Despite appearances, the yield isn’t spoiled. This fermented, savory iteration is simply called “black garlic.
”By placing garlic in particular conditions, farmers induce the Maillard reaction—a chemical process responsible for the umami taste…
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