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Although not as popular as regular raw garlic, black garlic is gradually taking over the market mostly as an alternative natural green medicine field. Entered into the market by Koreans, this type of garlic is mainly developed through a fermentation method lasting at least one month. The fermentation method is performed under controlled moisture and heat, with the end product being garlic, which is blackened as a result of the fermentation process. Botanists and natural medicine practitioners appreciate this new invention as the new way to go in green medicine.