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Other · Sauce / condiment
Black Garlic Balsamic
Whole black garlic steeped in sugar syrup, fermented to a sweet wine with Chardonnay yeast, then turned to vinegar with a live cider-vinegar starter and aged in wood. A dark, treacly vinegar that stands in for Chinese black vinegar.
- YieldServes 8
- Hands-on2 h
- Total32 d
- Difficulty
Ingredients
- 85 gblack garlic, whole heads, skins on, halved across the middle then each half cut into 4 wedges
- 550 gwater
- 200 gsugar
- 6½ mlChardonnay wine yeast, 1 packet
- 130 gunpasteurized apple cider vinegar, live starter; weigh out 20% of the strained wine's weight (about 130 g for a 650 g batch)
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