(Allium sativum)
Black garlic is made from the fermentation of garlic under controlled conditions. This can be done in a garlic fermenting machine as shown in the picture. Fresh garlic is placed in the wire trays and then placed into the fermenter, which is then closed and will remain closed until the end of the process. Typically the fermentation takes place between 60 and 78oC over a period of 5-11 days. However it can be fermented for 4 weeks, the longest time being 69 day. The process of keeping the lid closed regulates the level of hydration, the continuous stable heat causes a chemical reaction known as the Maillard reaction, this causes changes in the amino acids (building blocks of protein) and carbohydrates.