Description

Black garlic is produced by controlled aging of garlic bulbs under warm, humid conditions, resulting in darkened cloves with sweet, umami-rich flavor.

Fermentation process

  • Whole garlic bulbs held at elevated temperature and humidity
  • Process lasts several weeks
  • Non-enzymatic browning and limited microbial activity occur

Reported microbiology (examples)

  • Microbial contribution is limited; chemical transformations dominate

Functional relevance

  • Increased antioxidant activity
  • Enhanced flavor and reduced pungency

References

(To be added)