Fermentation Process of Black garlic

Black garlic is made of specially selected garlic by using strictly scientific fermentation technology.

The whole progress is garlic’s natural fermentation:

1) Keep the fresh selected garlic in the high-temperature and high-humidity fermentation cases for 30 days.

2) Store it at the room temperature for 30-60 days.

It can be added into all types of soup (including Bean Paste soup), sauce of barbeque ribs and grilled beef, salad, fried rice sandwich, pizza, spaghetti sauce and as a side dish to alcoholic beverages with cheese.

It can be used in a lot of delicious meals and noodles, as well as tomato sauce, sesame sauce, peanut sauce, seaweed thick liquid class.

       Zhengzhou Holly Charm Fine Foods Co,. Ltd is the largest and most professional black garlic manufacturer and international trade cooperator, which also possesses the core technology of “fermented black garlic ”. 

      With an annual output and sale of 10,000,000 pieces of black garlic, our products include the full black garlic series like black garlic, peeled black garlic, black garlic paste, black garlic powder, black garlic capsule, black garlic softgel, black garlic tablet and black garlic wine , which have won a great popularity in America, Canada, Singapore, European Union, Switzerland, Australia, South Korea, Japan, etc.