How does garlic become black? They are usually surprised to hear that the unique color, taste, and texture of our product are accomplished without any additives! Black garlic is produced by fermentation, a technique that has been around for many thousands of years.
Garlic contains sugars and amino acids. When garlic undergoes fermentation, these elements produce melanoidin, a dark-colored substance that is responsible for the color of black garlic.
The real magic happens during our carefully controlled process, developed over many years to optimize the flavor and texture of fermented garlic. This process starts with great organic garlic, and ends with great black garlic.
Most of the magic happens during the controlled fermentation process. An experienced personnel monitors heat and humidity for three to four weeks, regularly sampling the garlic for quality and consistency.
Black garlic is placed on special racks to cool and dry over the course of one or two week. Again, an expert samples the product as it dries for our quality assurance.
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