Everyone knows garlic and often associates his white “teeth” with antibacterial, antiviral – antiseptic properties.
A white round onion, composed of several or several cloves, hides a wealth of health-promoting properties, eagerly used during the treatment of colds and the prevention of atherosclerosis and hypertension.
Long-term fermentation of the garlic head carried out under strictly defined temperature and time conditions result in a product that exceeds the nutritional values of its white counterpart.
Speaking of black garlic, let’s get to know it.
Garlic is a willingly used product by chefs, as it gives the dishes a characteristic aftertaste.
Its taste varies depending on the moment when we add to the dish crushed by a press or chopped clove.
Pharmaceutical concerns use the health-promoting properties of antiseptics contained in garlic. Also, it is a valuable source of potassium, magnesium, iron, sulfur, and zinc, as well as thiamine and ascorbic acid.
Garcinella present in the teeth is an effective solution in the case of infectious diseases of the urinary tract, bacterial diarrhea or tuberculosis.
Garlic is a versatile product, has a strengthening effect on the body, and the high content of dry garlic mater makes the concentration of the above-mentioned ingredients is relatively large, in comparison to the small size of the product itself.
Black garlic, made from a plant raw material rich in various ingredients, acquires new properties during fermentation, which positively affects its nutritional value.
In addition, it is worth noting that the white clove of garlic is characterized by a sharp and expressive taste, while the fermented has a sweet, vanilla-plum aftertaste and aroma.
Garlic is associated with an effective, and above all, natural remedy for colds.
Black garlic comes from Korean cuisine and has now gained popularity in the USA.
Making black garlic at home is not difficult, but very costly and time-consuming.
You need a stove or oven, a heat-resistant dish, aluminum foil and the main character in the form of a whole head, not peeled from garlic shell.
The head is put in a vessel and is wrapped tightly with aluminum foil, which will protect the product against the entry of undesirable organisms, and at the same time will not let the unpleasant odor produced during fermentation escape.
Place the dish in the oven preheated to 60 ° C and wait 40 days.
An easier way to take advantage of the valuable properties of black garlic, will be its purchase in the form of a ready-made or dietary supplement.
Black garlic is equal to garlic, but the fermentation process makes the contained nutrients more easily available to the body.
Black garlic is eagerly used in Asian cuisine as an addition to dishes, affecting the improvement of their taste and health value of the dish.
So what are the properties of black garlic?
Black garlic can be purchased in the form of a supplement.
Depending on the manufacturer and concentrate the black garlic in one capsule, it is recommended to take 1-2 tablets daily before meals.
Remember to not exceed the recommended dose.
Before buying, you should consult a doctor or nutrition specialist who will help you choose the right preparation. Instead of dietary supplements, the operation of which has not been confirmed by scientific research, it is possible to buy the same fermented garlic cloves.
It can be easily incorporated into the menu, enriching Asian or Korean dishes. The natural form of “black garlick” will be more beneficial for the body than food supplements in the form of tablets with other substances for food. “Black Garlic” is a product obtained as a result of the fermentation of onion head garlic in the answer