After fermentation, the basic garlic flavor is gone, and it tastes sweet and sour. Moreover, it has high nutritional value and many trace elements, so it is deeply loved by foreigners.

Black garlic, a specialty of China that many people should eat, is not naturally grown. This is the garlic we usually eat, but the garlic we usually eat is generally white. The reason why garlic turns black is that it looks like a black plate after treatment. But everyone who has eaten it says it's delicious. Soft, waxy and sweet, just like eating preserved fruit.

That's because this black garlic needs fermentation. In the fermentation process, the pungent and unique garlic flavor has been basically decomposed. So this sweet and sour black garlic is more delicious than the fruit we bought in the market, and it tastes special, so many people like it. Originally a specialty of China, it is also very popular in the United States. Its price is high, but there are still many buyers.

? Although this kind of black garlic is pickled, it has high nutritional value. It contains many trace elements, so foreigners will like it. So black garlic is popular in America after Laoganma.