Black garlic, made from a month-long fermentation process under strictly controlled heat and humidity, was introduced in Korea about five years ago. A natural component in fresh garlic and a derivative of the amino acid cysteine was found in even bigger concentrations in black garlic after the month-long fermentation process. The benefits and nutrients found in white garlic become magnified in black garlic. Black garlic offers extra protection against infections.
White garlic contains antimicrobial, antibiotic and antifungal agents in its active ingredient, allicin. In black garlic, S-allylcysteine assists with the absorption of allicin, helping it metabolizes more easily, which could offer boosted protection against infections and diseases. As well as lowering blood cholesterol, encourage blood circulation and prevent heart disease.
As the popularity of Black Garlic rises, you can now buy them from major supermarket stores as a packaged snack, or you should be able to find them from your local oriental stores if not, you can always place an order online.