Instructions on how to ferment black garlic for healing

The roots of garlic are bought to the shell, put into glass box, sealed and put into electric pot. Heat at 55 degrees Celsius, leaving it for 40 days for garlic to naturally ferment.

How to ferment black garlic for healing

Some recent large-scale scientific studies have discovered more uses of garlic such as inhibiting and destroying cancer cells, lowering blood pressure, reducing blood cholesterol, preventing cardiovascular collapse, inhibiting the development of pathogenic microorganisms.

The inherent disadvantage of this tuber is the unpleasant odor caused by sulfur compounds . To overcome this drawback, Japanese and Korean scientists have found a way to naturally ferment fresh garlic to produce black garlic while still ensuring its medicinal properties. Black garlic after fermentation has no unpleasant smell, and increases garlic's antioxidant effect many times.

Garlic after fermentation has many therapeutic uses.(Photo: Leo's Black Garlic.)

Mr. Nguyen Leo Long, a researcher and successful black garlic fermentation in Vietnam, said that in Central Vietnam there are many kinds of rare garlic such as Ly Son garlic, Phan Rang garlic . They are classified by Oriental medicine is a precious herb, especially these types of garlic after fermentation will bring the pharmacological value 10 times higher than when they were fresh.

There are currently two common ways of fermenting garlic:

1. Ferment at home

Step 1 : Choose fresh garlic

To ferment high quality black garlic, the selection of raw materials is extremely important. It is best to choose big and round tubers, not scratched, the inner parts must also ensure quality.

Step 2: Preservation

After choosing the lush garlic, to make the garlic not rotting and sprouting, you need to preserve the garlic as soon as possible. Put the garlic in a cold place, the right temperature from 0 to -1 degrees Celsius, 70% air humidity.

Step 3: Wash and clean garlic

After washing garlic with clean water, keep the garlic dry so that no drops of water remain on the bulb surface. Put garlic in a dry environment for 4 to 6 hours before fermenting.

Step 4: Fermentation

1. First, select an adjustable electric cooker at low temperatures from 55 to 65 degrees C. Make sure that the pot does not have a self-timer.
2. Buy a sufficient amount of fresh garlic, without peeling it, put it in a glass or thermosetting plastic box.Note: It is necessary to select a box of medium size to ensure that there is a small gap between the box and the pot.
3. Put a thermometer in a garlic container and wrap it in a thin aluminum film. Make sure a thermometer heads out to see the temperature index. Ideally, choose the electric pot with glass to easily see the temperature index in the pot without opening the tip of the thermometer.
4. Finally, put the garlic container in the electric pot, plug in the power and turn on the cooking mode at a temperature of about 55 degrees C. For that within 40 days, fresh garlic will ferment itself into black garlic. The finished black garlic can be peeled and eaten immediately, from 1 to 3 bulbs a day to prevent and treat many diseases.

40-day fermented garlic will produce black garlic with a pharmacological component 10 times higher.(Photo: Leo's Black Garlic.)

2. Large-scale fermentation

The fermentation of garlic at home is very elaborate, while not everyone performs all the steps and ensures the right conditions of temperature and time as prescribed. Therefore, if you need to ferment in large quantities (from 10 kg or more of garlic), you should use fermentation machines with preprogrammed processes to ensure the quality of finished garlic, while limiting the risks. .

Implementation steps:

1. Choose and clean fresh garlic as the steps above.
2. Add fresh garlic to the fermentation machine.
3. First, install the fermentation machine at a temperature of 0-50 degrees Celsius, humidity 60-80%, for the machine to operate for 8–10 hours.
4. Next, install the fermentation machine at a temperature of 50-70 degrees Celsius, 65-90% humidity, from 20 to 30 hours, this time fresh garlic will ferment slowly to form black garlic.
5. Then install the fermentation machine at a temperature of 75–80 degrees C, humidity 75–95% for more than 200 hours. At this time, black garlic was formed, no longer pungent smell.
6. Finally, dry the black garlic at a temperature of 80–900C, then pack.

What makes many people wonder is why garlic after natural fermentation (without chemicals) turns black, its taste changes almost 100%. Leo Long explained that in the composition of garlic contains sugar and amino acids, after going through the fermentation process will produce melanoidin , a dark black substance.

In the fermentation process, there will be a reaction to convert sulfur compounds such as methionine, cysteine, methanethiol into new compounds containing water soluble sulfur such as s-allyl-s-cysteine, alliin, isoalliin, methionine , cycloalliin, cysteine ​​derivatives, tetrahydro-car-carboline derivatives. These are important compounds that increase the effect of black garlic products obtained. The natural fermentation process also causes carbohydrate content to increase from 28.7% (in fresh garlic) to 47.9% (in black garlic), thanks to which black garlic has a sweet taste of fruit.

Fresh garlic after being converted into black garlic is called black garlic or fermented garlic . 'This product is black, there is almost no unpleasant taste but sweet taste is like fruits, just peel off the outer shell is edible. Black garlic can be preserved for a long time , 'said Leo Long.

Many studies have shown that the organic, derivative sulfur compounds of Tetrahydro-β-carboline have the effect of removing free radicals and inhibiting lipid peroxidation. Black garlic extract has strong effect against tumor cells, prevention and support for cancer treatment . S-allyl-l-cysteine ​​reduces the incidence of colon tumors and other hidden spots that are often the earliest clinical signs of colon cancer.

Currently in the world, black garlic is used quite popular not only as food but also as anti-oxidant drugs, enhance immunity, support cancer treatment, regulate blood sugar. Refreshing black garlic drinks, high black garlic, garlic capsules help reduce fatigue, increase resistance, improve atherosclerosis, high blood pressure, improve gastrointestinal and gastrointestinal function, prevent cancer letter, cardiovascular, diabetes.