You can understand that the process of red garlic goes through the similar method of korean red ginseng steamed.
It takes about one week to process raw garlic into red garlic. Red garlic is gotten by browning reaction without enzyme( maillard reaction ) through process of about 3-steps.
Red garlic through above process possesses a distinctive quality compared with raw garlic as follows;
1 ) to be comfortable to eat and not to irritate the stomach and intestines by decreasing acrid pungency
2 ) to have more sweet and bitter taste
3 ) to improve anti-oxidization effect by more than 25% and,
4 ) to generate dark-brown material, melanoidion, by maillard reactions.
Quantity : 20KG
