7. **The Shocking Truth About Production Methods**
Unbelievably, many people are unaware that black garlic isn’t really fermented in the classic sense despite its look. Though many believe it follows a microbial fermenting process like to kimchi or sauerkraut, the reality is significantly more fascinating. There is no additional bacteria or cultures; the change takes place via a precisely controlled caramelisation and oxidation process. Known as the Maillard reaction, this chemical mechanism is the same one that provides browned food flavour. More shockingly, trying to hasten this process by raising temperature can actually destroy the helpful chemicals and produce bitter, useless garlic. High-quality black garlic commands premium rates in the market since the exact temperature and humidity control needed makes home production somewhat difficult.
