How it’s made
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 garlic, and ends with
great black garlic.
Black
Garlic, Inc. uses the finest garlic. Our direct relationship with
farmers enables us to select the raw garlic that will produce the best
black garlic.
Most
of the magic happens behind the closed doors of our patented machine.
An experienced technician monitors heat and humidity for three 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 week. Again, an expert samples the product as it dries for quality
assurance.
Even
after cooling, not every bulb of black garlic meets our high standards.
We sort and package every batch by hand to ensure that only the best of
the best make it to you.
