The invention relates to a method for preparing black garlic by liquid state fermentation. In prior art, production and processing methods of the black garlic are long in fermentation process time, the humidity of fermentation workshops is required to be controlled, under the no-sealing condition, influence of pungent smell given out by garlic on air quality is severely bad, a whole garlic is fermented, and relevant reports of fermentation by garlic juice do not exist so far. According to the method, a fresh garlic is peeled, cleaned and smashed to form mashed garlic, water accounts for 50% of the mass of the mashed garlic is added, then the mashed garlic is placed in a polyethylene bag, the bag is sealed, temperature shift fermentation is performed in a fermentation chamber, and after the fermentation is finished, fermented black garlic juice is dehydrated to obtain a black garlic product. The method for preparing the black garlic by the liquid state fermentation has the advantages that the fermentation process is simple, the fermentation time is short, any additive is not added, the industrialized production is facilitated, the fermentation is performed under the sealing condition, undesirable odor given out by sulfide and the like is absent, and thereby the air quality in the work environment is greatly improved.