Black garlic is not a type of garlic you grow. You won’t find black garlic bulbs next to regular garlic bulbs at the grocery store.

So, what is it?

Black garlic is regular garlic that has been fermented on low heat for several weeks. The cloves turn black and become soft, and the smell mellows to a molasses/soy sauce scent. The taste of black garlic is distinct from regular garlic, tangy and nutty.

You can add black garlic to both sweet and savory dishes.

Black garlic has long been used in Asian countries and it is now getting the attention of foodies, garlic lovers, and home cooks in the United States.

How do you make it?

Our black garlic powder takes several weeks to produce. We start by filling a garlic fermenter with garlic bulbs and setting the time for 14 days (about 2 weeks). After two weeks we peel all the garlic, which is rather soft and sticky. Once peeled, the black garlic goes into the dehydrator for as long as 48 hours (about 2 days) until it is dry enough to grind into a powder.

Are there health benefits to eating black garlic?

According to Dr. Josh Axe, DC, DNM, CNS, a doctor of chiropractic, certified doctor of natural medicine, and clinical nutritionist, black garlic has a higher concentration of antioxidants than regular garlic. Black garlic may help enhance heart health, with some studies even showing that it may be just as effective as raw garlic. Because it’s rich in antioxidants, black garlic may alleviate inflammation and may aid in the prevention of cognitive conditions like dementia, Alzheimer’s, and Parkinson’s disease. Furthermore, adding black garlic to a healthy and balanced diet is a simple way to help support normal blood sugar levels.

Reference: https://draxe.com/nutrition/black-garlic/