black garlic

Has anyone ever tried black garlic before, and did you like it?  I just read some good things about it, well just about everything is good with garlic (except the smell).  I have heard that is is very mild compared to regular garlic and has minimal odor when eaten.  BUT, black garlic is made by fermenting the garlic cloves at high temperatures, and I think I heard that people with Lyme should be staying away from fermented foods?  Am I correct with that?

 

Actually the website says that the fermenting makes the garlic more potent. And I figure that more potent is better! But what really caught my eye is that it can be eaten raw and without the heavy garlic smell.

I just wasn't sure about the fermenting, and I also had wanted to see if anyone else had heard about it or used it...


Sinthia

I bought some expensive one buld piece different
tastes mild