What is Black Garlic?
Black garlic starts of as regular garlic that is, aged in 60 degrees Celsius in a humid environment for nearly a month. This process gives it a sticky date-like texture and black colour . With a softer, umami and molasses-like flavor, it is a more delicate option than the raw bulb. It also has added health benefits, including twice the amount of antioxidants than in its regular form. What’s the best part? It’s versatile and can be swapped out for regular garlic in most recipes to add a burst of flavour!
What are the health benefits of Black Garlic?
Black Garlic has been treated as a health food in Asian cuisines for thousands of years! It has far more health benefits than normal garlic as it is rich in antioxidants, anti-inflammatory, anticancer and anti-obesity agents. A diet supplemented with 5% black garlic aqueous extract could decrease oxidative stress and diabetes complications.
With the growing number of evidences reported for anticancer effects of black garlic in recent decades, some researchers suggested that black garlic could be used as a dietary product for preventing and treating cancers from gastric cancer to leukemia. The mechanism of anticancer effects of black garlic in different types of cancer diseases is various comprising of the induction of apoptosis, stopping the cell cycle, and inhibition of tumor growth and invasion.
A growing body of literature indicates that black garlic has beneficial effects to memory and nerve system through antiamnesic effect, improvement of cognitive impairment, and prevention from neuroinflammation and neurotoxicity. In previous study, Nurmasitoh and collaborators demonstrated that ethanol extract of black garlic has manifested a strong protection of murine medial prefrontal cortex from monosodium glutamate-induced oxidative stress via improvement of the working memory performance and prevention of the pyramidal neurons from modification of neuronal architecture. 
Note: Black garlic is not intended to replace conventional medical treatment. Any suggestions made and all herbs listed are not intended to diagnose, treat, cure or prevent any disease, condition or symptom. Personal directions and use should be provided by a clinical herbalist or other qualified healthcare practitioner.
How do I use the Garlic Fermenter?
The Garlic Fermenter is very easy to use! Once you open the lid of the Garlic Fermenter, you can pull out the tray from inside. All you have to do is place your fresh garlic into the tray, put it back into the fermenter and press the button on the fermenter. The fermenter will then maintain a constant temperature of 60 degrees with high humidity for 12 days (288 hours). The fermenter has a timer which starts once it has been turned on. Once the timer reaches its end, you can open the lid and take out the tray, and voila! Your black garlic is ready to eat or add to your cooking! The tray is also easy to clean and wash. For more information check out the video below!