I think almost all of us know the effects of garlic on human health, especially the digestive system. In Asian countries such as Korea, Japan, Vietnam, ... garlic is a very important spice in food processing. They use garlic in the bowl of sauce, marinated in barbecue, fried, and fried. Garlic is widely used from a few thousand years. Today, modern medicine has used garlic oil to cure colds, cough ... Medicinal properties of garlic is very strong, so it was the people use to cure a long tradition!
However, the garlic is not easily preserved. Just stay in an environment with good moisture, garlic will sprout and become a plant garlic. This is a pretty big problem with garlic growing areas. To overcome these difficulties, from a few hundred years ago, people in Japan and South Korea have conducted fermented garlic to facilitate the preservation. They were dried garlic in temperature from 60 to 90 degrees Celsius in paragraph 2 months. Products obtained is black garlic. Apart from being germination and fungal species attack. Scientists have proved, the active ingredients beneficial to human health of the garlic after natural fermentation for about 90 days, the increase was approximately 3 times a normal garlic. It also spawned a few new substances very beneficial for human health. Better still, a pungent, fresh garlic is no longer. Instead, sweet, sour and pleasant smell like ripe fruit, very easy to eat.
Black garlic products have been produced and marketed in many countries worldwide. The plant has been studying the process of fermentation of natural garlic in the best way, for the active ingredient of most human health. However, the relatively high cost. You may also be processed at the home of black garlic rice cooker with a very simple way. You just need to clean the fresh garlic, add rice cooker, and to at tempering button for about 15 to 30 days will give a black garlic delicious, and nutritious. But it seems to be not as good as black garlic is made from plants by engineers, scientists created. But it is still very good for health, and superior to conventional types of fresh garlic. There are many guides garlic water wash prior to the rice cooker. I do not like to be true. Because garlic crust is very thin, it remains a lot of water in it. Rice cooker quite tight, especially at low temperatures during incubation button. Water vapor in the pot can not get all out, so it will be rotten garlic. You just imagine that I'm drying fresh garlic with electric cooker only. It is very simple, and the product obtained is very great! The price is much cheaper black garlic purchased at the market. I wish you success!
Author: Pham Thi Hoi
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