Patience is not a virtue I possess. Ask anyone who knows me and they will attest that my curiosity almost always gets the better of me. So when my latest culinary experiment’s success hinged on my letting time do it’s thing, I was not sure I could pull it off. Garlic is something that we use in abundance in our kitchen, and I am always interested in trying new cultivars and means of preparation. It was in researching fermented garlic (next on my to do list) that I stumbled across black garlic, and I knew I had to find a way to make it myself. Black garlic (falsely referred to as fermented – as it does not involve any microbial action) is garlic that has been heated over the duration of many weeks at a constant temperature and humidity. The sugars in the garlic are slowly caramelised and develop a deep umami flavour that is quite simply fantastic! The texture of the cloves soften and the flavour mellows to something reminiscent of balsamic vinegar and truffles. Last night while …