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Black garlic is a food made from fresh sterilized garlic and then placed in a high-temperature and high-humidity black garlic equipment for 60-90 days of natural fermentation. After the fermentation, the whole garlic clove will change from white to black, so it is called black garlic. Black garlic is a natural health food.
Black garlic uses the national patent bio-fermentation technology, dry fermentation, in the absence of any food additives, the long-term enzymatic fermentation of selected high-quality garlic, so that the quality of ordinary garlic changes.
After fermentation, the texture of the garlic changes from crispy to sweet, and the taste is sweetened from spicy to sweet, with a fruity shape. The palate is soft, sweet and sour, and has no garlic. The spicy smells that make people feel irritated are gone. The original smell of garlic is gone, and it is not irritating to the stomach. It is basically acceptable to everyone, and can even be used for desserts after meals.
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