Black Garlic ferments for up to 90 days, transforming from a freshly harvested bulb to a potent and stable antioxidant powerhouse. 

When given the right environment for a natural and slow fermentation process, black garlic's healing potential increases. The slow-fermented garlic produces more of its beneficial compounds, including allicin, sulfur compounds and antioxidants that help boost immunity, reduce inflammation and protect against chronic diseases.

That's the power of fermentation! Transforming foods into superior forms - the colour, the smell, the taste all become more potent and nutrients are transformed to a higher level of complexity.