What’s the black color all about? Well, it occurs naturally as the sugars are drawn out of the garlic cloves during the fermentation process. Once out of the heat, the bulbs are left to oxidize in a clean room for 45 days. This lengthy process, involving no additives or preservatives, causes the garlic cloves to turn black and develop a soft, chewy texture with flavors reminiscent of balsamic vinegar and soy sauce. Yum!