The Deep Black Garlic Concentrate
![The Deep Black Garlic Concentrate](http://janecookshop.com/cdn/shop/files/615A7191_corrected_cropped_975x_92f7a467-3f41-4839-ab1b-60f7d9fd6aac.jpg?v=1705593012&width=1920)
![The Deep Black Garlic Concentrate](http://janecookshop.com/cdn/shop/files/Garlic_whole_IMG_2805_1000x_63946b0b-019f-4a0f-90ba-abc388e936d8.jpg?v=1705593012&width=1920)
![The Deep Black Garlic Concentrate](http://janecookshop.com/cdn/shop/products/rhea-the-deep.jpg?v=1705593012&width=1920)
The Deep Black Garlic Concentrate
Unavailable
Fermented black garlic concentrate.
Umami in a bottle. Mole without the chocolate. Fermented for 1-3 months, this earth-dark garlic concentrate tastes like balsamic vinegar, deeply caramelized onion, sweet-sour-savory tamarind, and seared meat. The garlic is fermented very slowly until it turns jammy and sweet. We combine it with dates, chestnuts, 10-year aged balsamic vinegar, toasty tamari, and chili and then mortar and pestle crush it together by hand to create a creamy paste.
How we use it: Use this potent concentrate to give instant depth to any dish. Make mushrooms taste mushroomier. Serve a swish alongside charcuterie. Add richness and complexity to soups, stews, or marinades. We’ve found it now appears in nearly all the dishes we make; a very little goes a very long way.