First and foremost, Namhae garlic is only used for making it black garlic which has no pesticide residue. Then, it is being fermented in the Phytocide container  for about 30 ~ 40 days. After that, it is again fumigated along with mugwort.  Besides, there is no smell nor strong flavor, so you can easily take it whenever or wherever you want.

*Features

1. No food additive is added throughout the entire process.

2. Garlic is fermented in the Phytocide container at a regular temperature.

3. No stinging smell is detected.

4.  It tastes sweet and sour.

5. Due to S- aryl cysteine, many nutrients can much easily be aborbed in the body.

 *Processing

From the beginning, all the process is carefully controlled. 100% Namhae gets cleansed before it is being fermented in the Phytoncide container. During fermentation,