The Efficacy & Recipe of Black Garlic

BLACK GARLIC

1.Enhance immune function

Study have found that the fat-soluble volatile oil in black garlic can significantly improve the phagocytosis of macrophages and enhance the immune system. As a result, eating black garlic could effectively improve immunity.

2. Control your blood sugar and prevent gestational diabetes

Black garlic can affect the synthesis of glycogen in the liver, reduce its blood sugar levels and increase plasma insulin levels. Allicin can reduce blood sugar levels in normal people. Black garlic also contains S-methylcysteine sulfoxide and S-allyl cysteine sulfoxide. This sulfide can inhibit G-6. -P enzyme NADPH, prevent insulin destruction, have hypoglycemic effect. Allyl disulfide in black garlic also has this effect. The alkaloids contained in black garlic also have components that lower blood sugar and increase insulin function. More importantly, it has no effect on normal blood sugar levels.’

3. Anti-oxidation and anti-aging

The fermented black garlic (aged garlic ) the active antioxidant polyphenol has 39 times higher than raw garlic.

Black garlic production method

1. Select whole unpeeled and full garlic.

2. Use the rice cooker to keep it in a warm function which can maintain constant temperature, the temperature is between 55 and 65 ℃, and make sure the rice cooker will not automatically shut down.

3. Let the garlic ferment in the container for 7-9 days. Garlic can be eaten until the 7 days of fermentation, by that time, the garlic cloves will become a black color, and the taste will be a bit sweet. If the color showed caramel color means need more time. Different garlic with different time of fermentation. Please check each of them on 7th day.

♦ Rice cooker

♥ TIPS

Using rice cooker is the most easiest way to make black garlic. Of course there are many choices of rice cooker, just choose the lid covered well to make sure the heat preserve inside of pot.

♦ Day 1

♥ TIPS

During the fermentation process, the garlic juice will seep out. At this time, be careful not to let the garlic soak in the garlic juice. I recommend that place small rack on the bottom of the garlic to avoid the garlic juice touch the garlic. However, it still depends on the type of garlic. Asian countries have more juicy garlic, while American countries have less garlic juice. You can do some miner adjustment for that.

♦ Day 7

♥ TIPS

After seven days, observe whether the garlic kernels have become black and soft. Then it means fermentation completed . Usually takes 7-9 days for the process. Please be aware that not let the garlic ferment too long, otherwise it will make garlic become hard. If the rice cooker you have need to take over 9 days for fermentation, it means the lid is not seal enough, so some heat release during the fermentation, as a result, the fermentation time will be extended to 9-13 days. At this point, you could use a towel to cover the pot to prevent heat dissipation.