Kubb (Black) Garlic starts out in the summer when we harvest our premium garlic here at the farm. After aging for a month, the garlic is stored in a cool dry place until winter. In February, I put the bulbs and some separated cloves into glass pint jars with metal lids attached. The jars are loaded into our “magic machine” and are kept at 140 degrees for several months. This environment allows the Maillard reaction to transform the spicy, hot garlic into smooth, deep “black” garlic.
Because of the process, Kubb Garlic is a truly unique form of garlic. Not truly black, this garlic is deep brown, has more of a firm texture, and is not sticky.
Approximately 50 grams per package (1.75oz).