Unique black garlic

In Dnipro, one of the agricultural enterprises has started producing black fermented garlic.

Black garlic is produced in accordance with classic Asian technology—a method of natural fermentation at high temperatures and a certain humidity, without the addition of any dyes or chemicals.
Due to the sugar and amino acids released during this period, the garlic turns black.

Black fermented garlic:

• has a spicy-sweet aroma,
• is hypoallergenic,
• has a positive effect on the digestive, circulatory, and cardiovascular systems, as well as the entire body as a whole.

After fermentation, the antioxidant and fructose content of garlic increases significantly.