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umami in a bottle. mole without the chocolate.
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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. rhea combines it 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
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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. it's perfect and a very little goes a very long way
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ingredients: fermented black garlic, roasted chestnuts, medjool dates, tamari, aged balsamic vinegar, black pepper, kosher salt, gochugaru
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4oz
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made right here in maine by our most lovely friend abbye churchill
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