How to make fermented black garlic？

Garlic is a medicinal and edible food and was selected as the “most botanical medicine”. The black garlic produced by the black garlic fermentation machine has a better taste and higher nutritional value. Therefore, the market price of black garlic is very high. Many investors choose to buy black garlic machine and process high-quality black garlic for selling. So, how to make fermented black garlic?

The origin of black garlic

Fermented black garlic was originally a new product developed by Mie University in Japan in 1998. Fermented black garlic is a food made of fresh raw garlic, put in a high-temperature, and high-humidity fermentation box with the skin to let it ferment naturally.

Main features of fermented black garlic

On the basis of retaining the original ingredients of raw garlic, black garlic increases the antioxidant and anti-acidification effects of raw garlic dozens of times.

In addition, black garlic converts the protein of raw garlic itself into 18 kinds of amino acids necessary for the human body every day and then is quickly absorbed by the human body, which plays a hugely positive role in enhancing human immunity, alleviating human fatigue, and maintaining human health.

Edible effects of black garlic made by black garlic machine

Eating black garlic has a very significant preventive effect on diabetes, high blood pressure, hyperlipidemia, and cancer. Moreover, the taste of black garlic is sweet and sour. After eating, it has no garlic taste and does not get angry. It is a quick-acting health food.

The black garlic processing principle

Use fresh raw garlic, put it in a black garlic fermentation tank at high temperature (35~90°C) and high humidity (50~90%) after peeling or unpeeling it. It can be made into black garlic after natural fermentation for 20~50 days.