Black garlic does not grow in flower beds, but you can buy it at an organic food store or make it yourself. It is simply ordinary white garlic that has undergone a fermentation process at controlled temperature and humidity, thanks to which it has changed its taste and properties.
In Poland, we rarely prepare it and use the valuable properties of black garlic, and this is a mistake, because naturally supports the liver, heart and helps the body recover after hard to digest meals. No wonder they love it in Korea, Japan and Thailand.
Black garlic is made from ordinary, fresh garlic, which is fermented for several weeks. under controlled conditions (high temperature and humidity). As a result, the cloves gradually darken until they finally become completely black and their taste becomes milder.
Black garlic is slightly sweet, becomes pleasantly soft and does not have a characteristic, pungent aroma. Its antioxidant content also increases. Asians love black garlic because they treat it as a food.
Its taste and properties perfectly match the local cuisine. It is rarely used in Poland. Perhaps because it is more expensive than regular garlic and few people know how to use it.
Black garlic has even more nutritional value than fresh garlic. It is also gentler on the stomach. It is a source of strong antioxidants, containing a large amount of vitamin C, B vitamins, as well as potassium, phosphorus, magnesium, calcium and iron, which are necessary for the proper functioning of the heart, muscles and nervous system.
Black garlic also supports the body’s immunity, has anti-inflammatory properties and helps fight bacteria. Regular consumption of black garlic may help reduce bad cholesterol levels and protect the circulatory system. It is worth reaching for it even every day.
