Multiple Cloves of Black Garlic

Jinxiang high-quality four or six cloves of garlic, 90-120 days of natural fermentation and aging

The taste is sour, sweet and chewy. Regularly eating black garlic can remove some inflammations and harmful bacteria in the intestines. It has a broad-spectrum antibacterial effect. Black garlic also has antioxidant capacity. The antioxidant capacity of black garlic is much higher than that of ordinary garlic. At the same time, the inorganic sulfide in garlic is oxidized during the fermentation process, so there is no burden on the intestinal tract and no stimulation.