I ate fermented black garlic, aka aged black garlic from for about four months, and had bloodwork to see how the fermented black garlic worked.
Compared to my blood test from September 2012, my total cholesterol changed from 214 to 151, TC 57 to 54, HDL 67 to 59, LDL 135 to 81, Glucose 105 to 76.
I was very pleased with the change and told several friends about it. One of my friends tried the black garlic for about three weeks and had bloodwork. The test results showed her total cholesterol changed from 280 to 203 and glucose from 300 to 87. Wow, that is just fantastic!
How to make this wonderful fermented black garlic at home.
1. Buy 15-20 bulbs of organic garlic. I recommend using domestic, organic garlic only.
2. In a 10-cup electric rice cooker that has cook and warm settings, place a steamer basket at the bottom of the rice cooker. Do not wash the garlic. Place the whole garlic bulbs with skin on (about 15-20 bulbs) in an upright position in the rice cooker.
3. Spray the garlic lightly with Asahi draft Japanese beer.
4. Close the lid and plug in the rice cooker, and set it to warm. I recommend keeping the rice cooker outside. It smells really strong. I kept mine on the deck under the patio table to keep the snow and rain out.
5. Leave it alone for 14 days. Do not open for 14 days.
6. Take the garlic bulbs out and place them on a tray or wire rack and let them dry for 14 days in a cool, dark, and well ventilated place. I dried mine in the garage.
7. Put the garlic in a ziplock bag and store in the refrigerator.
8. Peel one bulb at a time and eat two cloves with food three times a day.
9. Drink plenty of water.
10. Please consult with your doctor before you add the fermented black garlic to your diet.