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First and foremost, Namhae garlic is only used for making it black garlic which has no pesticide residue. Then, it is being fermented in the Phytocide container for about 30 ~ 40 days. After that, it is again fumigated along with mugwort. Besides, there is no smell nor strong flavor, so you can easily take it whenever or wherever you want.
*Features
1. No food additive is added throughout the entire process.
2. Garlic is fermented in the Phytocide container at a regular temperature.
3. No stinging smell is detected.
4. It tastes sweet and sour.
5. Due to S- aryl cysteine, many nutrients can much easily be aborbed in the body.
*Processing
From the beginning, all the process is carefully controlled. 100% Namhae gets cleansed before it is being fermented in the Phytoncide container. During fermentation,
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