Saturday

 Mikuni wild harvest fermented garlic.
Probably one of the best things I've ever tasted.
It has the richest umami flavor, "notes of sweet balsamic, salty soy, and faint garlic"
We made a quick pasta dish, but it would be so gooooood as a spread on bread!
and it looks pretty easy to make!
Can't wait to try it!





6 comments:

Rebekka Seale said...

Wow...I love fermented anything. This looks amazing. I often make lactofermented whole green beans with garlic cloves, and I love the fermented garlic. Where do you find this? Or did somebody make it?

aloÿse said...

Look delicious...

P R I M O E Z A said...

that pasta dish looks delicious.

des said...

i love to know where you picked up the garlic, looks amazing!

metrode said...

ashley, this looks amazing! I loove mushrooms

Tiffany said...

Mushroom magic. That fermented garlic looks like such a treat. I started reading about it, thinking that I could make it. And then I saw the part that said it had to be in a perfectly controlled environment.