160g / Fermented black garlic / Schwarzer Knoblauch
For more than four years we experimented with the production of black garlic according to various Japanese recipes and findings by scientific research. In contrast to the better known "black garlic" of the gourmet kitchen, which is "fermented" for about 3 weeks at up to 70 ° C (actually a "Maillard reaction"), the maturation of our black garlic takes at least four months. During this time, it is hand-gently and alternately moist, dry, hot, warm, cool and cold stored and finally dried to the consistency of a prune. This is accompanied by a phase of additional fermentation with aerobic and anaerobe microorganisms (according to Prof. Teruo Higa), as described in a Japanese patent for the industrial production of black garlic. We use European organic garlic, possibly with high certifications like “Demeter”, and confirm the absence of any pesticides by external laboratory analytics.
Learn more about the healing power of Black Garlic here