John Pye has been a professional garlic grower for over 15 years. After becoming intrigued by an article about the culinary and medicinal benefits of black fermented garlic, he began experimenting with the process.
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John takes his organic raw garlic, and ferments it in a carefully controlled environment with a stable temperature and high humidity for up to a period of 60 days. The result is a soft, chewy-textured black clove with a slightly sweet non-pungent flavour accompanied by hints of balsamic vinegar and liquorice.
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The Bredbo Black Garlic is sold as whole bulbs or peeled in tubs ready for use. The latest ‘Mr Pye’s’ range includes products containing the black fermented garlic such as sauces, butter and honey.
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