Korean black garlic has a smooth texture like roasted garlic but with a tangy, sweet, earthy flavor. Unlike regular garlic the aged garlic looses the heat and the compounds that adversely affects your breath.
To produce this product, fresh garlic is is actually aged in large earthenware jars under humidity and heat control until it turns black.
The black garlic is used in trendy restaurants for everything from aioli to garlic roasted chicken. Update: 2019. Since we originally added this entry to our ingredient dictionary several years ago the market has changed considerably. You can purchase whole, peeled cloves, whole garlic heads and even black garlic paste. The blackened garlic be purchased locally at some Whole Foods Markets as well as Trader Joes. You can also find it online from several sources including SpiceJungle.com, BlackGarlicNorthAmerica.com or on Amazon.com: Organic Black Garlic. There are a lot of black garlic supplement products on the market so make sure you're purchasing the food product and not a supplement.
You'll notice that most of the black garlic available for sale in the U.S. is being grown and aged here rather than imported from Asia.
Cooks Illustrated tested black garlic and they found if you minced the garlic too finely you will completely lose the flavor of the garlic in your recipe. They suggest instead to slice or chop the garlic for the best results.
You can make your own black garlic at home but it's a little tricky. According to the writers of Bar Tartine: Techniques and Recipes the garlic must be held at temperature of 130°F for 2 to 3 weeks until the cloves blacken and become very sweet. There in lies the problem. However you can buy a Black Garlic Fermenter which looks like a large, tall rice cooker for around $120.00 and free Amazon Prime shipping. Supposedly (I have not tried this) you can also prepare it in a rice cooker by placing whole bulbs in the rice cooker then setting the rice cooker to "warm" for 2 weeks. You can read more about people's suggestions on how they make black garlic at home, look down in the comments section of the page.