1. Cook the beans. Place the selected beans in cold water and place them directly in the pan. Add tap water, do not reach the depth of about two fingers on the soybeans, and then boiled soy beans like glutinous rice, boiled soy to eat it a little bit noodles. After the soybeans are removed, they are placed on a sieve and allowed to cool overnight. After the soybeans have dried, start the noodles. A thin layer of soybeans is evenly wrapped around soy beans and they do not stick to each other. If the soybeans are too dry and do not mix, soak the remaining boiled bean water onto the soybeans to a level that will allow them to wrap the dough.

2. Kidney beans Spread three or four layers of newspaper on a wooden board or some breathable material (suppressed glass or plastic sheets). Newspapers are then covered with a clean white or kraft paper. Spread well-mixed soy beans evenly on white paper, about one finger thick. Spread a layer of breathable paper over the well-dipped soybeans. Do not open the doors and windows of cowpeas frequently and try to maintain a hot and humid environment. When the temperature is low, paper can be covered and a layer of towel can be placed on the paper to facilitate the fermentation of the beans. Soybean pods on the third day show that the fleas are just right; if it is sticky, it means that the humidity is high, and the paper covered in the top can be peeled off. Three days later, soybeans grow white hair and wait for a day or two. White hair turns green. The beans covered with green hair are placed in a sieve and dried in the sun for about two days. The whole cowpea and sun drying process will not exceed 7 days.

3. It is critical to mix sauce before drying in the sauce. Be sure to listen to the weather forecast before mixing the sauce. If there is no rainy weather in the week, mix the sauce. The day of the sauce needs fine weather. Before the sauce, mix the green or black hair in the beans and throw it away. 500 grams of soy beans with about 200 grams of salt, two kilograms of watermelon. Wash the agglomerate with water, remove the salt, add salt, and soak it in a bowl of boiling water. After the water is cooled, pour it into the prepared large bowl, pour it into the sturdy beans, and mix for two hours. Put in the watermelon and stir. Spread a layer of cotton gauze on the soaked kimchi. Sprinkle some pepper on top of the gauze to prevent flies. Put the mung bean paste in the sun, stir it once in the morning and move it indoors at night to prevent rain. After drying for half a month, it can be fried and eaten after smelling the sauce.

Whole(Multi)Black Garlic

Whole ( Multi bulb ) Black Garlic is made of the whole fresh white garlic .

It appears black in colour and shrinks during the fermenting process.

The cloves varies in diameter between 5.0 - 6.0cm and weights in at 30-40g before being peeled.

Black Garlic Production Process

Whole Black Garlic,Whole Foods Black Garlic,Multi Bulb Black Garlic,Fermented Whole Black Garlic

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