2015. 12. 10. 14:15

Black Garlic

Health products/Black Garlic

What are the unique points of Black Garlic?

First and foremost, Namhae garlic is only used for making it black garlic which has no pesticide residue.   Then, it is being fermented in the Phytocide container  for about 30 ~ 40 days. After that, it is again fumigated along with mugwort.  Besides, there is no smell nor strong flavor, so you can easily take it whenever or wherever you want.


      

                        (Phytocide Container)                                                                                  (Sequence of Fermentation)

 

After all these have been completed, sulfur amino acid is generated in black garlic, which will reinforce the effect of antioxidant.  It can only be obtained from black garlic because it doesn’t exist in raw garlic.

1. No food additive is added throughout the entire process.

2. Garlic is fermented in the Phytocide container at a regular temperature.

3. No stinging smell is detected.

4.  It tastes sweet and sour.

5. Due to S- aryl cysteine, many nutrients can much easily be absorbed in the body.

 

How does each sequence go along?


 (Arranging Namhae Garlic)   (Fermentation in the container)      (Maturing Unit)


   (Fumigating with mugwort)           (Packaging)               (Finished goods)               

 

From the beginning, all the process is carefully controlled. 100% Namhae gets cleansed before it is being fermented in the Phytoncide container.

 

What kind of model can you choose?

 


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