Black Garlic Beauty: The Secret to Glowing Skin!

Uncovered Facts

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Transcript

00:00This is something 99% of Americans wouldn't dare eat, and most probably don't even know what it is.

00:05But in China, it can cost up to 499 Ba collars for a small batch.

00:09It's called black garlic.

00:11Black garlic isn't some rare type of garlic, it's just regular garlic that's been fermented for a long time.

00:16First, workers select fresh, plump, undamaged white garlic bulbs, clean them one by one,

00:21then place them in a fermentation chamber with constant temperature and humidity.

00:24The temperature in the chamber stays around 60 dercys with humidity above 80%,

00:28and this process can take anywhere from 30 to 90 days.

00:32During this time, the garlic undergoes a chemical change called the Maillard reaction,

00:37which softens the sharp, pungent taste and turns it into a sweet, almost caramel-like aroma.

00:41Once fermentation is done, the garlic cloves still look the same on the outside,

00:45but inside they've turned a deep, rich black.

00:47When you peel it, the garlic is soft and jelly-like, with a smooth, delicate texture, no spiciness at all,

00:53but instead a unique blend of sweet and sour flavors, almost like a mix of dates, honey, and vinegar.

00:58You can eat it straight up, or use it in salads, bread, or gourmet dishes, adding a unique depth of flavor.

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