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Any garlic lover who hasn't experienced the sweet, funky taste of black garlic is missing out. As Erin Mosbaugh wrote on Slice, it's "garlic that has undergone a month long fermentation, during which it transforms into black nuggets with a soft, chewy consistency and a concentrated, sweet, umami flavor with hints of balsamic vinegar." The fermentation makes it taste mellow and less harsh than the raw stuff, but much more complex; a flavor to showcase rather than just back up onions and olive oil. A little goes a long way.
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