Black garlic originated in Japan, was later improved by South Korea, and finally achieved large-scale production in China, becoming a major global production area. Below, Shandong Rich Garlic Co., Ltd. briefly introduces several stages of the development of black garlic:

Research has found that during the fermentation process, garlic undergoes enzymatic and Maillard reactions, causing the garlic body to turn black, the taste to become soft&sweet. During this process, the spicy allicin is converted into active ingredients such as S-allyl-L-cysteine (SAC) and Ajoene sulfur-containing organic compounds.

Shandong Rich Garlic Co.,Ltd’s production process of black garlic mainly includes three core steps: garlic selection, fermentation, and drying. Through long-term fermentation in a high temperature and high humidity environment, garlic undergoes enzymatic and Maillard reactions, transforming into a functional food with a dark color, sweet and sour taste, and no irritating odor.