Method of making fermented black garlic

Abstract

The subject of the application is a method for producing fermented black garlic, which consists in subjecting raw garlic heads to pre-treatment with ultrasound, followed by a maturation process in a fermentation chamber, which is characterized in that pre-treatment with ultrasounds at a constant frequency of 35 kHz is applied to whole garlic heads for 5 to 10 minutes, and the fermentation process takes place in one stage at a constant temperature in the range of 65°C to 75°C, with a relative air humidity of 80% and for 1 to 2 weeks.