Doctor's Review: Medicine on the Move

December 12, 2017

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Black garlic oozes into Canada

Kimchi, a spicy Korean preparation of fermented cabbage, never really caught on on this side of the Pacific. But another fermented Korean veggie is rapidly making its way into the kitchens of gourmet cooks in Canada, the US and Europe: black garlic. The expensive dark-hued cloves, which are said to have a jelly-like texture and taste deliciously savoury, have become a favourite of some Canadian foodies, including at McEwan’s market in Toronto; Le Club Chasse et Pêche in Montreal; Beckta in Ottawa; Rush in Calgary and Edmonton’s Sorrentino’s chain.

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