Black Garlic Fermented From Black Garlic Fermenter

Basic Info

Model No.: W-22

Type: Peeled

Style: Granule

Color: White Skin Garlic

Name: Whole Black Garlic

Specification: 4pcs/bag

Shelf Life: 24 Months

Water Content: 30%

The Cultivation Type: Organic

Taste: Sweet And Sour

Supply: All Year Around

SECTION: Whole

Shape: Ball

Dry Type: Hot Air Drying

Additional Info

Packaging: Polyethylene Bag,PET Bottle,Carton

Productivity: 300tons/year

Brand: TONGXI

Transportation: Ocean,Land,Air

Place of Origin: CHINA

Supply Ability: 300tons/year

Certificate: HACCP,HEALTH CERTIFICATE,PHYTOSA

HS Code: 2005999990

Port: Qingdao Port

Product Description

Product Description

Black garlic is also called aged black garlic because it is a aged process. Fermented whole black garlic is fermented in a black garlic fermenter for about 20days .After that, it will enter a stage of ripening  about 4-6 weeks. Of course , the longer the time is ,the better the taste is .The shelf life is 24 months. Remember that keep the black garlic in a dry and ventiliated place to avoid direct sunlight.

Our feremented  whole black garlic is about 6cm and the size is unique.Now many importers purchased our blakc garlic  from our company. It has a wide range of uses,especially  for making food. If you are interested, you can have a try.

The effect of black garlic:

1.Prevent cancer, control blood sugar, strengthen the function of internal  organs.

2.Sweet and sour taste, no stimulation. 
3.Disinfection, disease prevention wall.
4.Anti-oxidant ability.
5.Enhance immune function.
6.Regulate blood sugar levels Strongly.

 Packing Specification

The process of making black garlic:

Black garlic melts in your mouth, with a wonderful texture similar to sweet and sour jelly. Does not have a strong garlic smell, and tastes like fruit.
1. Its antioxidation capability is significantly increased, 10 times higher than that of raw garlic, while the essential effectiveness of garlic is not reduced. Some foreign data indicate that there is a significant antioxidant activity of aged garlic extract on sickle red blood cells by reducing the Heinz body count.

2. S-arylcysteine that does not exist in raw garlic is generated, which is effective for preventing cancers, inhibiting cholesterol, improving arterial sclerosis, preventing heart diseases and alzheimers disease, etc.

3. The content of polyphenol is significantly increased, which is effective for inhibiting oxidation of cholesterol, inhibiting generation of active oxygen and preventing arterial sclerosis.

4. It smells natural garlic itself, but does not have intrinsic unpleasant smell of garlic coming out of a persons body with his breath after eating garlic.
5. The aged black garlic is obtained as a food without any additive only by self-aging. Its a simple and natural 
prescription for better health.