Developed in Korea, black garlic is simply garlic that has been aged and fermented (45 days). The black color occurs naturally as the sugars are drawn out of the garlic cloves during the fermentation process. But when fresh garlic is fermented it loses that odor and retains the health benefits. These factors alone make black garlic far more appealing than fresh, not only in terms of taste, but also as a food ingredient. More and more chefs use black garlic and it tastes delicious. As your local grocer about it…