Though not as well known as its white counterpart, black garlic is enjoying a rise in popularity in gastronomic circles and the alternative health field. Introduced to the health and food markets about 5 years ago by the Koreans, garlic becomes “black garlic” through a month-long process of fermentation under strictly controlled heat and humidity. The health benefits of fermented black garlic are being touted by natural medicine practitioners, herbalists and others. Cancer and Cholesterol The month-long fermentation process contributes to creating a kind of super-garlic.
Read more about Black Garlic, the New Healthy Superfood — And You Thought You Knew Everything About Garlic
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