Using black garlic in sauce

[Pepper Merchant]

This may be a silly question, but first year attempting fermented hot sauce at home and I want to use black garlic.
The black garlic is already fermented so do I add it in my final blend or can I add it when I add all my pepper pods to the brine?

 

[dragonsfire]

Did the garlic come in a jar, did the jar have preservatives?

 

[The_NorthEast_ChileMan]

This may be a silly question, but first year attempting fermented hot sauce at home and I want to use black garlic.
The black garlic is already fermented so do I add it in my final blend or can I add it when I add all my pepper pods to the brine?

 
_This  was recently discussed......would love to get some input ........

 

[Pepper Merchant]

Did the garlic come in a jar, did the jar have preservatives?

The garlic is whole clove loose in a bag. I have 4 heads and have consumed a little of it and its sweet tasty and spreads well on toast.

 

[Siv]

Part of the allure of black garlic is the sweetness. Adding it to the brine will result in the Lactobacillus consuming those sugars.
 
If anaerobic fermentation is the consumption of sugars to make acids, then how can black garlic be sweet? I don't think black garlic is fermented at all. Black garlic is essentially "cooked" at 60C+ for weeks/months. I liken it to more like a slow reduction of balsamic vinegar leaving you with a concentrated sweetness but still that garlic flavour. Fermented garlic looses its garlicyness and while it's tasty, it's not nearly as flavoursome as raw or black garlic.

 

[ShowMeDaSauce]

Add it later when processing the ferment into a sauce. Ive got really good 120day and 90day and no way im risking it in a ferment.

 

[Pepper Merchant]

Part of the allure of black garlic is the sweetness. Adding it to the brine will result in the Lactobacillus consuming those sugars.
 
If anaerobic fermentation is the consumption of sugars to make acids, then how can black garlic be sweet? I don't think black garlic is fermented at all. Black garlic is essentially "cooked" at 60C+ for weeks/months. I liken it to more like a slow reduction of balsamic vinegar leaving you with a concentrated sweetness but still that garlic flavour. Fermented garlic looses its garlicyness and while it's tasty, it's not nearly as flavoursome as raw or black garlic.

Thank you and yes the garlic is slowly cooked for a long time 4-8weeks. Your response has been helpful thank you.

 

[Siv]

Some useful tidbits in this video:
 
https://youtu.be/sCZ82hjvqCc

 

[Pepper Merchant]

Thanks just watched the video and am looking forward to putting this information into practice in this year's batch.