made by fresh garlic, fermented for about 90 days in the fermentation room and extra 30 days natural fermentation, with no any additive,  the high value black garlic come out in the market.
Popular in North America, Europe, Southeast Asia and other places.
Nutrients: amino acids, ajoene, vitamins, nicotinic acid, lipoid, calories, sodium, calcium, iron, zinc,  potassium, magnesium, selenium and so on. 
Product name:Black Garlic
Color:Black
Method:Skinning ready-to-use.
Fermented time:120 days
Store:Cool and Dry place below 18 degrees
Country of Origin:China
Shelf Life:12 Months
Note: should be eaten as soon as possible after opening.