Farmer finds new niche in fermented garlic

A New South Wales farmer has found a new niche, fermenting garlic.

John Pye grows biodynamic garlic at Michelago, in the state's south-east.

The bulbs are left to ferment in a 60 degrees Celsius oven for 40 days.

Mr Pye then sells the bulbs for $8 each and says he can't keep up with local demand.

"The garlic clove changes inside to what effectively looks like a black jelly bean," he said.

"It has a flavour a little bit like liquorice, molasses, balsamic vinegar and because this is organic, the chefs are using it in their gravies (and) in their sauces as a flavour additive.

"Some are also using it in desserts because of its sweetness."

Source: ABC News, 10 June 2013