Black garlic – properties, fermentation and uses

Justyna Kąkol

Publication: 13-05-2026

Black garlic may look like a culinary curiosity, but it is in fact a true superfood rich in numerous nutrients and exhibiting strong antioxidant activity. It is a product that combines the tradition of Asian cuisine with the modern interest in functional food. It has a mild aroma, a sweet-and-sour flavour, and is not associated with the unpleasant breath odour typical of fresh garlic.

Justyna Kąkol

Master of European Studies

Graduate of licentiate studies in Polish philology at the University of Rzeszow and master studies in European studies at the University of Warsaw. For over 10 years, she has been creating content on health, dietetics and medicine. Passionate about a healthy lifestyle, physical activity and a rational approach to diet. In her spare time, she enjoys preparing delicious, nutritious meals and spending time with family.