12 Amazing Facts About Black Garlic - Number 7 Will Shock You!

7. **The Shocking Truth About Production Methods**

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Surprisingly, black garlic is not fermented in the traditional sense, despite its appearance. While many assume it undergoes microbial fermentation similar to kimchi or sauerkraut, the reality is quite different. No bacteria or cultures are added; instead, the transformation occurs through a carefully controlled caramelization and oxidation process. This chemical reaction, known as the Maillard reaction, is the same process responsible for the browning of foods. Attempting to speed up this process by increasing the temperature can actually destroy beneficial compounds and result in bitter, unusable garlic. The precise temperature and humidity control required for high-quality black garlic makes home production challenging, which is why it commands premium prices in the market.