Black Garlic
Black garlic is a type of processed garlic commonly used in Far Eastern cuisine. It is obtained through a special fermentation process of white garlic, without the use of any additives. During this process, garlic loses its sharp taste and odor, its color darkens, and its texture becomes soft. Garlic turns slightly sweet, fruity, and smoky in flavor. This fermentation process lasts about 45-60 days, during which the beneficial compounds in garlic increase, and its antioxidant value doubles at least. Its taste becomes unexpectedly flavorful, making it easier to consume. Black garlic, whose popularity is growing day by day, has recently been used in many creative culinary recipes.