Summary
Beer, miso, kimchi -- some great foods and beverages rely on fermentation.
Take black garlic, a popular ingredient in Korea that's now finding its way into East Coast markets. Whole bulbs of garlic are stored in heat- and humidity-controlled rooms for 30 days, in which the cloves inside undergo extreme textural and flavor changes, according to California-based Black Garlic Inc., the only producer in the United States.See the full content of this document
Extract
Korean Favorite Joins U.S. Mainstream
As each clove softens during th...
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