Low-Temperature Aged Black Garlic

│Description│

This product is a black garlic resulting from aging the Seosan six-cloves garlic which is a Korean famous garlic under the conditions of a certain temperature and humidity which causes a change of a milk-colored raw garlic to a black-colored garlic. (The Seosan six-cloves garlic, which is a cold-season garlic, is harvested only in the fields of the Seosan region, is mainly cultivated in red clay fields, and has the highest effective component, such as allicin among Korean garlics.)

The feature of the black garlic is that a content of nutrient components and a sugar content are high compared to other black garlics because it has been aged for long hours at a low temperature of 65℃ or below.

The black garlic has no sharp-tasting because it has no biting taste, is known as having an excellent antioxidant effect and is being recognized as helping to increase stamina in Korea.

With regard to the black garlic, there are three kinds of products, such as the product for a whole bulb of black garlic aged in a state of cloves of the garlic not being removed, the product for a peeled black garlic aged after removing cloves of the garlic, and the product for a black garlic beverage produced by adding the peeled black garlic.