Get ready to experience fermented black garlic in peeled cloves by Kekoji Lab. Thanks to the exclusive aging process at 60° for 2 months, this garlic becomes a powerful natural antioxidant with toasted, truffle and licorice notes. Its umami flavor, easy digestibility and the absence of bad breath after eating it as is make it a fantastic substitute for traditional garlic, adding intense and deep flavors to your dishes. Its creamy texture also makes it perfect for grating over bruschetta and it can be used chopped or blended as a substitute for regular garlic in sauces. I therefore recommend using it as an ingredient in mayonnaise, green sauce or tzatziki to add an extra touch, or to quickly season a pasta dish, emulsified with salted cooking water, oil and chili pepper. Another idea, if you love garlic and can eat it without any problems, is to serve it as an aperitif alongside cheese and cured meat boards. Available in a 100 g glass jar.
Price VAT included
Get ready to experience fermented black garlic in peeled cloves by Kekoji Lab. Thanks to the exclusive aging process at 60° for 2 months, this garlic becomes a powerful natural antioxidant with toasted, truffle and licorice notes. Its umami flavor, easy digestibility and the absence of bad breath after eating it as is make it a fantastic substitute for traditional garlic, adding intense and deep flavors to your dishes. Its creamy texture also makes it perfect for grating over bruschetta and it can be used chopped or blended as a substitute for regular garlic in sauces. I therefore recommend using it as an ingredient in mayonnaise, green sauce or tzatziki to add an extra touch, or to quickly season a pasta dish, emulsified with salted cooking water, oil and chili pepper. Another idea, if you love garlic and can eat it without any problems, is to serve it as an aperitif alongside cheese and cured meat boards. Available in a 100 g glass jar.
| Energy (kcal) | 218 |
| Carbohydrates (g) | 8.4 |
| of which Sugars (g) | 8.4 |
| Fat (g) | 0.6 |
| Protein (g) | 0.9 |
| Fiber (g) | 3.1 |
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