Ripening and fermentation Black Garlic Gangsan?
Fermented and ripened with no additives and at regular temperature and humidity, the unique garlic smell ingredient, allicin, is removed so that Black Garlic Gangsan has no unpleasant or strong smell like general garlic but has a sweet and sour taste.
Features of the ripening fermentation process of black garlic Gangsan
1. Technology makes the difference
: Gangsan is ripened and fermented with unique patented technology for a month and the taste of garlic is changed without using any additives.
2. Garlic’s nutrients are absorbed in the body in their pure form.
: The unique garlic smell and spicy and acid taste is removed. The jelly-like texture and sweet and sour taste melt in the mouth can be enjoyed by everyone.
3. Effects of raw garlic and black garlic are upgraded.
: The content of SOD is much higher than raw garlic, as the water content decreases and the active ingredients increase.
During fermentation, S-aryl cysteine, which doesn’t exist in raw garlic, is generated so that the absorption rate of garlic’s active ingredients increases. |
