00:00This is something 99% of Americans wouldn't dare eat, and most probably don't even know what it is.
00:05But in China, it can cost up to 499 Ba collars for a small batch.
00:09It's called black garlic.
00:11Black garlic isn't some rare type of garlic, it's just regular garlic that's been fermented for a long time.
00:16First, workers select fresh, plump, undamaged white garlic bulbs, clean them one by one,
00:21then place them in a fermentation chamber with constant temperature and humidity.
00:24The temperature in the chamber stays around 60 dercys with humidity above 80%,
00:28and this process can take anywhere from 30 to 90 days.
00:32During this time, the garlic undergoes a chemical change called the Maillard reaction,
00:37which softens the sharp, pungent taste and turns it into a sweet, almost caramel-like aroma.
00:41Once fermentation is done, the garlic cloves still look the same on the outside,
00:45but inside they've turned a deep, rich black.
00:47When you peel it, the garlic is soft and jelly-like, with a smooth, delicate texture, no spiciness at all,
00:53but instead a unique blend of sweet and sour flavors, almost like a mix of dates, honey, and vinegar.
00:58You can eat it straight up, or use it in salads, bread, or gourmet dishes, adding a unique depth of flavor.
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