Cura Black Garlic Paste

Our black garlic paste is fermented in two stages. We first use organic Australian garlic and heat it to 60 degrees in a controlled environment for six weeks until it blackens. This process transforms the garlic into a softer, chewier bulb with a tangy, molasses-like flavour. We then mix the blackened garlic with barley koji, soybeans and sea salt and ferment it for a further ten months. The flavour profile of this paste is umami-complex garlic. The fermentation process rounds the flavour, making it a versatile paste that can be used to marinate or glaze cuts of meat, or as black garlic replacement when a recipe calls for it. - Cura Seasoning

*PELASE NOTE THIS PRODUCT IS ONLY AVAILABLE FOR MINETT MAN DELIVERIES OR PICK UP IN STORE ORDERS*

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