The Quiet Revolution of Black Garlic

Recently, black garlic has been imported to Israel from the Far East. This is completely regular garlic that undergoes a month-long process of aging and fermentation at high temperatures (which gives it its black color).

After this process, the garlic cloves acquire a soft texture and a sweet molasses-like taste, with the sharp odor completely disappearing. However, one question remains from a halachic perspective: what is the status of such garlic? After all, with fresh garlic that just begins to sprout green shoots, one must exercise extra caution and check thoroughly for worms - so all the more so with garlic that has undergone an aging process, and its black color makes inspection even more difficult.

In a conversation we had with Rabbi Moshe Vaye, author of the book series 'Checking Food According to Halacha' - the Rabbi said that he had never heard of this type of garlic, and when asked about the possibility of worms in garlic that has undergone aging and fermentation, he replied that 'it is certainly possible.' Therefore, despite the possible 'temptations' to try the new garlic - 'appoint yourselves a rabbi, and remove yourself from doubt.' Even if you managed to find the garlic with stringent kosher certification, it's advisable to consult with a Torah authority before using it.

Watch Rabbi Vaye's lesson, in which he explains how to check garlic: