We all know that garlic is an extremely powerful food to be used in cooking and in healing. It has antibiotic properties, it is rich in antioxidants and has 43 sulfur containing compounds – like Allicin which is anti-cancer, anti-candida, anti-parasitic and more! Garlic is rich in selenium (which can help Hypothyroid/Hashimotos sufferers) and it can help our bodies deeply detoxify. Let me introduce you to an even more powerful form of Garlic. It is called Fermented Black Garlic.
Two years ago when I was healing and getting well I began the journey of learning about fermenting foods. As I could tolerate them (in SMALL amounts) I tried sauerkraut and kimchi along with kombucha and some other fermented veggies. I also made a few homemade versions that turned out great and I make Kombucha weekly now. Something I came across on a family vacation to the West coast was Fermented Black Garlic.
We were near Pike Place Market in Seattle and one of the artisan booths there sold fermented foods. I bought some curried sauerkraut which was SO delightful and then the owner introduced me to Fermented Black Garlic. Black Garlic to the palette is sweet and tangy with a nutty and balsamic undertone. Honestly, it is amazing! We ended up purchasing two bulbs after he let us try a taste of a clove. While we were there Mr. Fermentation also started telling us about some of the health benefits of black garlic which peaked my interest. I already knew fermented foods were a wonderful addition to a person’s diet to keep gram negative and gram positive bacteria in balance so he didn’t have to convince me about the health factors. However, it did lead me to do a bit more research into the history and health benefits of eating black garlic. It is something we incorporate into our daily lives. We literally eat cloves of this and don’t smell like garlic either. Well at least I hope so – friends that know me if I smell like garlic tell me plllleeaasseee!
History and Health Benefits of Fermented Black Garlic
This fermented indulgence was developed in Korea to aid those in their health journeys and was used in various recipes. The Asians knew that it could increase their lifespans. It is actually a prized ingredient used in culinary creations overseas. Now, although still used a lot in Asia, America has gotten a hold of it and it is a prized ingredient among culinary chefs.
Whole garlic bulbs are fermented for 40-60 days at specific low temperatures. It is not a microbial process like sauerkraut where anaerobes and bacteria take over and actually ferment the food. Instead, throughout the heating process there is an enzymatic breakdown taking place within the garlic cloves that is responsible for the carmelization of the sugars. That is what causes the black color. Specifically Melanoidin is what is produced that gives black garlic it’s notorious color. Black garlic is rich in the water soluble antioxidant compound S-Allyl-L-Cysteine (SAC) which has a profound affect on tumors and oxidative stress. It actually enhances cellular immunity by raising activity of our natural killer cells. (Global science books abstract linked below) You can read more detail at the links below on studies done and health benefits of Fermented Black Garlic.
Fermented Black Garlic has been found to help with:
- Cognitive Impairment
- Lowering Cholesterol
- Fighting/Reducing Tumors
- Lowering Blood Pressure
- Boosting an immune system
- Improving eczema
- Help with Headaches
- Cold and Flu remedy
- Oxidative Stress
- and more!
Research has shown that Fermented Black Garlic has anywhere from 2-10 times the antioxidant properties of regular raw garlic.
We eat a clove of black garlic at least four times a week and when we are fighting off any bugs or germs we eat at least a clove a day. The key is that you are staying balanced in that you also incorporate your probiotic foods each day as well. That way you are maintaining a good ratio of good and bad bacteria in your gut which keeps your immune system in check. We also give this to our children and it is completely safe to do so. This is just another one of God’s whole foods he has given to us to boost our immunity and keep us healthy. I am so thankful.
Just a word of caution * Due to the high amount of sulfur compounds and antioxidants in Fermented Black garlic there most certainly will be a detox affect when eaten. If you have a lot of detoxing to do or have a MTHFR mutation then it is best to take it slow introducing fermented black garlic into your diet. Start with less than a whole clove and see what your reaction is. If you have a reaction it is because the garlic is doing its job and getting rid of the unwanted nasties in your body. It’s ok. Just take it s l o w. Overtime, as you heal you will be able to tolerate more at a time.
If you would like to get your hands on some Fermented Black Garlic you can purchase it here. It will last you quite a while and definitely boost your health!
Links to learn more