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. Combined 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.
4 oz jar
Made in Maine