A Ukrainian farm “MR Garlic” started to grow black fermented garlic. The company uses exclusively Ukrainian raw materials to grow the garlic. They produce more than 200 kg per month, writes Agro-Center.
Black garlic is grown according to a classic Asian technology – the method of natural fermentation in high temperature and humidity conditions without the addition of dyes and chemicals. Due to sugar and amino acids released during this period, garlic becomes black:
“Nowadays, ” МР Garlic ” delivers black garlic to restaurants and accepts orders. In the future, the owners plan to enter trading networks, as well as export their garlic”, – says the representative of the company.
Black fermented garlic has a spicy and sweet aroma. It is hypoallergenic, has a positive effect on the digestive, circulatory and cardiovascular systems. After fermentation, the content of antioxidants and fructose in garlic significantly increases.
Based on hyser.com.ua materials