Black garlic, also called aged garlic, is regular garlic that has been fermented for a month at low heat to develop a black color (actually, it’s very dark brown) and a sweet-fermented flavor. You can see the difference between black garlic and roasted garlic in the photo.

Garlic contains sugars and amino acids that combine to produce a compound called melanoidin when fermented (this is done with the the chemical phenomenon known as the Maillard reaction

Black garlic is a natural product: There are no additives. It’s fermented in a special machine that monitors heat and humidity for three or more weeks, while the developing flavor is tasted regularly. When it leaves the machine, it air-dries on racks.

The fermentation of food is a common process in preserving food. It’s used in pickling and to make sour foods (kimchi, sauerkraut, yogurt and vinegar, for example); in the leavening of bread and the production of beer, cider and wine

Packing:12pcs/bag,500g/bag.