What is black garlic? It is white garlic, which turns black in the process of long-term fermentation and gains new taste and health properties. Garlic ferments under special conditions, in a place with the right temperature and humidity. The fermentation process takes more than two months, and the following weeks “rest”. As a result, we get black garlic with a soft and delicate texture. The taste includes notes of smoked plum, dried apricots, vanilla and truffles.

Black garlic has a sweet and sour aftertaste, it is soft and mellow. I really like eating cloves of black garlic straight from the jar. It is also a great addition to salad dressings. You can prepare more of this sauce, close it in a jar and store it in the fridge. I do this a lot and for the next few days I have my dressing ready for various green salads.



4 - 5 cloves of black garlic (I have black garlic from Juleko )

50 ml of olive oil

a teaspoon of honey

30 ml of balsamic vinegar

a pinch or more of chili flakes (for me, gochugaru)

salt to taste


black garlic sauce

100 g arugula

2 ripe pears

a tablespoon of lemon juice

100 g of cheese with blue mold

a handful of walnuts



Put the garlic cloves into the mortar, add the remaining ingredients and mash until smooth.


Cut the pears into quarters and cut out the seeds. Cut the fruit into very thin slices and sprinkle with lemon juice. Put the washed and dried arugula on a large platter. Put the sliced ​​pears on top. Sprinkle with crushed or cut into pieces blue cheese and walnuts. Place the sauce next to it or sprinkle it on the salad right away.

Enjoy your meal!

also check

Tofu with black garlic in lettuce. Lettuce wraps.


Roasted Carrot Salad with Chamoy Sauce


Salad with fruit, goat cheese, and green sauce


Fennel, prawns and oranges - a simple and exquisite salad



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