Slow Fermented Black Garlic From the Forest with tongues arranged in parallel

with tongues arranged in parallel

and come from a more common variety of prickly ash than the rarer

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

as their character not only beautifully  enlivens the flavor profile

Slow Fermented Black Garlic From the Forest with tongues arranged in parallelSourced 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,