Black garlic (hei suan) is a unique fermented food created through a carefully controlled aging process of fresh garlic bulbs. Originating from ancient Korean preservation techniques, this gourmet ingredient develops a sweet, umami-rich flavor with balsamic-like notes and a soft, jelly-like texture during its month-long transformation.
While modern black garlic production became popular in Korea and Japan in the early 21st century, similar fermentation methods were used in ancient China to create medicinal garlic preparations. Traditional Chinese Medicine values black garlic for its ability to tonify qi without the heating properties of raw garlic, making it suitable for year-round consumption.
The fermentation process converts harsh sulfur compounds into stable antioxidants, eliminating garlic's pungent odor while enhancing its health benefits. Black garlic contains 2-3 times more antioxidants than fresh garlic and has become a prized ingredient in both gourmet kitchens and herbal medicine cabinets worldwide.
