What a lovely idea to add black garlic! I’m definitely going to try this one as soon as spring hakusai is ready. They’re is just really expensive now 🙄
Thank you for watching the video! Yes, the prices of vegetables have been going up lately. Please give black garlic a try-it doesn't have the strong garlic odor! 🤭 Have a great weekend✨
Happy to kick off the day with your new video! I’m very curious about the black garlic. How do you call it in Japanese? Is it difficult to find? Will try it definitely at my next time in Tokyo. Thanks for the super recipe and great images as always. 👏👏👏
Hello! Black garlic is called "Kuro Ninniku" (where "Kuro" means black and "Ninniku" means garlic) or "Hakko Ninniku" (where "Hakko" means fermented) in Japanese. It's becoming more common in regular supermarkets, especially in natural food stores. Thank you for watching the video and for the lovely comment-it made my day! 🙏🏻 Have a great weekend!✨
Hello! Black garlic is fermented garlic that is aged at around 60°C for 3-4 weeks. It's a bit challenging to make at home 😅, so I buy it from garlic farmers in Aomori. In Japan, you can find it in supermarkets as well. I enjoy eating it on its own-it's sweet and tastes completely different from regular garlic. Have a great weekend! ✨
It just made this with my sister yesterday and even just tasting before fermentation it was really good. Also how does this video have such a low view count? I look up black kimchi and this is the only video I find after having to scroll down just to find it. The rest are just regular kimchi videos so I don't think it would be a bad idea to make more black garlic/kimchi recipes especially ones that last for longer then a week. If you can show different recipes that would be amazing!
Hello! Thank you so much for your comment 😊 I’m glad you and your sister enjoyed the recipe! Yeah, the view count on this video (or my UA-cam videos in general) is pretty low 😭. I wonder if I’m doing something wrong with the settings? I’d love to know too 😅. But thank you so much for finding this video anyway! I’ve been taking a break from making videos recently, but I’m thinking about what kind of content to create next. Your comment really made my day. Thank you again ❤️
Good morning! I love the idea of adding the black garlic. We can get it here but it’s pricey. I wonder if fermented garlic would work? I keep a big jar of homemade always (garlic fermented in honey) We eat a lot of kimchi and are always looking for new fermented food as they are so good for the microbiome :) lately I’ve been making kimchi sauerkraut which is basically shortcut kimchi in a quart jar lol. It’s also a quick ferment but has more salt and uses fish sauce. I am also curious if you have a recipe to make natto at home? It’s getting very hard to find here 😢 Have a great weekend 💕💕💕
Wow, you're making kimchi! I'm really surprised. It seems like you're very interested in gut health-I am too! Using your garlic fermented in honey in your kimchi sounds like a great idea. Regarding the recipe for making natto at home, it's something I've been thinking of trying myself. In Japan, we use soybeans and natto starter culture to make homemade natto. I might give it a try soon! 🤭 Thank you for your comment! Have a great weekend✨
What a lovely idea to add black garlic! I’m definitely going to try this one as soon as spring hakusai is ready. They’re is just really expensive now 🙄
Thank you for watching the video! Yes, the prices of vegetables have been going up lately. Please give black garlic a try-it doesn't have the strong garlic odor! 🤭 Have a great weekend✨
Happy to kick off the day with your new video! I’m very curious about the black garlic. How do you call it in Japanese? Is it difficult to find? Will try it definitely at my next time in Tokyo. Thanks for the super recipe and great images as always. 👏👏👏
Hello! Black garlic is called "Kuro Ninniku" (where "Kuro" means black and "Ninniku" means garlic) or "Hakko Ninniku" (where "Hakko" means fermented) in Japanese. It's becoming more common in regular supermarkets, especially in natural food stores. Thank you for watching the video and for the lovely comment-it made my day! 🙏🏻 Have a great weekend!✨
You have the most interesting ingredients! I’ve never seen black garlic in the stores before. Did you buy them or did you ferment them at home?
Hello! Black garlic is fermented garlic that is aged at around 60°C for 3-4 weeks. It's a bit challenging to make at home 😅, so I buy it from garlic farmers in Aomori. In Japan, you can find it in supermarkets as well. I enjoy eating it on its own-it's sweet and tastes completely different from regular garlic. Have a great weekend! ✨
It just made this with my sister yesterday and even just tasting before fermentation it was really good.
Also how does this video have such a low view count? I look up black kimchi and this is the only video I find after having to scroll down just to find it.
The rest are just regular kimchi videos so I don't think it would be a bad idea to make more black garlic/kimchi recipes especially ones that last for longer then a week.
If you can show different recipes that would be amazing!
Hello! Thank you so much for your comment 😊 I’m glad you and your sister enjoyed the recipe! Yeah, the view count on this video (or my UA-cam videos in general) is pretty low 😭. I wonder if I’m doing something wrong with the settings? I’d love to know too 😅. But thank you so much for finding this video anyway! I’ve been taking a break from making videos recently, but I’m thinking about what kind of content to create next. Your comment really made my day. Thank you again ❤️
Good morning! I love the idea of adding the black garlic. We can get it here but it’s pricey. I wonder if fermented garlic would work? I keep a big jar of homemade always (garlic fermented in honey)
We eat a lot of kimchi and are always looking for new fermented food as they are so good for the microbiome :) lately I’ve been making kimchi sauerkraut which is basically shortcut kimchi in a quart jar lol. It’s also a quick ferment but has more salt and uses fish sauce.
I am also curious if you have a recipe to make natto at home? It’s getting very hard to find here 😢
Have a great weekend 💕💕💕
Wow, you're making kimchi! I'm really surprised. It seems like you're very interested in gut health-I am too! Using your garlic fermented in honey in your kimchi sounds like a great idea. Regarding the recipe for making natto at home, it's something I've been thinking of trying myself. In Japan, we use soybeans and natto starter culture to make homemade natto. I might give it a try soon! 🤭 Thank you for your comment! Have a great weekend✨
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I'm so grateful for all the love 💕