Cura's black garlic paste is made in a two stage process. First, they blacken organic Australian garlic by holding it at 60 degrees in a controlled environment for 6 weeks. This process transforms the garlic into a softer, chewier bulb. They then mix the black garlic with barley koji, soybeans and sea salt and ferment it for a further 10 months. The fermentation process rounds off the black garlic’s tangy, molasses-like flavour and adds complexity and umami.