Black Garlic, Baby
Black Garlic You might think that garlic that has been heated to temperatures varying from 140o to 170oF for three to four weeks, turning it black and soft should be…
Black Garlic You might think that garlic that has been heated to temperatures varying from 140o to 170oF for three to four weeks, turning it black and soft should be…
It’s all the rage. It seems everyone is fermenting something and extolling the virtues of fermented foods. That includes me. So let’s talk fermentation, shall we? Is it…
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