While black garlic seems to be a recent phenomenon, there are claims from Japanese and Korean families that they have been creating and using black garlic for centuries. Whatever its origins, black garlic was “rediscovered” independently multiple times throughout history.
It is a fresh raw garlic that has been fermented, at 140 to 170 degrees for 30 to 90 days. During the fermentation process the cloves turn a distinct black color. The garlic’s texture and flavor change as well. It becomes sweeter, softer and chewier than regular garlic.
Black garlic has higher concentrations of nutrients and antioxidants than fresh raw garlic. While it has been used in protocol for everything from blood sugar control to heart health, black garlic’s antioxidant properties help reduce inflammation and can help boost the immune system. Something particularly important at this period in time.
Black garlic can be used in stir fry, sauces, dips, and salads. Or it can be simply peeled and eaten, as it is naturally sweet, and does not give you garlic breath!
Black Garlic Valley, available in our produce department, has become an integral part of our family’s immune support team.