Black Garlic Honey

If this tastes anything like the Black Garlic I had at the food expo, I don’t recommend this honey. Obviously this isn’t like orange blossom honey, or lilac honey, where the honey is actually flavored differently because of the different pollens the bees used to create it.

Black garlic doesn’t occur in nature naturally (and doesn’t have pollens – it’s a root) even if it is “all-natural”. Garlic is fermented for a month or so that it turns black, creating black garlic. So I’m guessing they create an extract from the black garlic which is then added to the honey.

What does Black Garlic taste like? (follow the link for more)

by Lily – (aka Lunalil of Funk Seoul Sister)

Daniel Gray

Daniel Gray is a Korean adoptee and entrepreneur that returned to Korean in 2005 because he wanted to try and find his birth mother and to learn about Korean culture. He started a restaurant review blog in 2007, www.seouleats.com, that became a local and international hit. He and his blog has been featured in the New York Times, Monocle Magazine, The Kimchi Chronicles, Bizarre Foods, Rudy Maxa, Olive Magazine, Euronews and much more. He now is a partner at O’ngo Food Communications (www.ongofood.com), which is a culinary tourism and consulting company that offers Korean cooking classes and restaurant tours to travelers. In 2013, he started Brew 3.14 Pizza Pub. His food tours, cooking classes, and restaurant are ranked as some of the top attractions in Seoul according to the website tripadvisor. He lives in Korea with his wife.

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