After reading the article below, I have always wanted to try Black garlic. In the UK supermarket it sells for £1.50 as an item to enhance food flavouring, however in Singapore it is marketed as a health product, in Hong Kong it is sold at $55 (£4.63) in the pharmacy.
I tried it purely because I like trying things and not for the health benefits.
The taste was really nice, it was soft, mushy and sweet, there was a twinge of sourness and there was an interesting feeling because of the pH levels. It also reminds me of roasted garlic.
The garlic odour and smell was still present in the fermented garlic.
The fermented process is similar to the thousand year egg which also has high pH levels. The pH on the garlic is stated to be 10.3. This chemical process breaks down some of the complex, flavorless proteins and fats, which produces a variety of smaller flavorful compounds.
Welcome to a whole new world of flavor.
Introducing a simple food with a wonderfully complex flavor. Black garlic is sweet meets savory, a perfect mix of molasses-like richness and tangy garlic undertones. It has a tender, almost jelly-like texture with a melt-in-your-mouth consistency similar to a soft dried fruit. Hard to believe, but true. It’s as delicious as it is unique. (quoted from blackgarlic.com)