Slow Fermented Black Garlic From the Forest a perfect ingredient for amplifying

a perfect ingredient for amplifying any sauce

Some of our friends have started using it in place of fish sauce or instead of Worcester sauce when making bloody marys

this grade is known as “Salt & Pepper

as the eggs themselves are smaller and both the yolk and quail tend to have a softer

Slow Fermented Black Garlic From the Forest a perfect ingredient for amplifyingSourced from an organic farm in California, we use the Asian Tempest variety for our slow fermented black garlic. This strain is popularly cultivated in Korea and Southeast Asia due to its exceptionally high sugar content, which lends itself beautifully to the slow, intense caramelization process. After weeks of gentle heating in a carefully controlled environment, this organically grown garlic takes on a deep obsidian color, a soft and chewy texture,