Ukraine cultivating unique black garlic
Black garlic is produced in accordance with the traditional Asian method, with natural fermentation under high temperatures and certain humidity, and without adding any dyes and/or chemicals. The garlic becomes black due to the sugar and amino acids released during this process.
According to D. Mirzahmetova, the company received thorough support to ensure that the right technical conditions for the production of fermented garlic in Ukraine were maintained. "Mr. Garlic is now supplying black garlic to restaurants and selling it on order. In the future, our plan is to work also with retail chains, as well as to export our products," she said.
Black fermented garlic has a spicy-sweet aroma. It is hypoallergenic and positively affects the digestive, circulatory and cardiovascular systems, as well as the body as a whole. After fermentation, the content of antioxidants and fructose increases significantly compared to regular garlic.
Source: propozitsiya.com
