I adore garlic but it doesn’t always adore us. In fact garlic has many medicinal values that are over shadowed by its pungent odour. For those garlic lovers you may have tasted fermented garlic from Japan. It is fermented at low temperatures and has virtually no harshness at all.

Sadly garlic’s largest producer is China, 13 million tonnes per year, which is about 13 million bulbs of garlic – hard to believe. The reason I say sad is because it is often stored for long periods in dark places and gets contaminated and has an off odour: http://en.wikipedia.org/wiki/Aspergillus

The garlic below is pure, as pure as it gets – whenever you buy garlic don’t buy the cheapest, garlic is like wine and it has numerous levels of quality. Buy a garlic that has a good size, colour and shape. Cut in half and remove the germ, it isn’t the best to consume unless it is grated and fried.