Fermented garlic, an ancient remedy with deep roots in traditional Asian medicine, is gaining attention for its health benefits. Unlike fresh garlic, which is known for its pungent odor and flavor, fermented garlic offers a milder taste and enhanced therapeutic properties.

Traditionally, fermented garlic is used to support cardiovascular health, boost the immune system, and improve digestion. The fermentation process increases the bioavailability of garlic’s active compounds, such as allicin, making them more effective.

While fresh garlic is widely recognized for its health benefits, fermented garlic’s unique properties and traditional uses offer an additional avenue for enhancing wellness. Embracing this ancient remedy can provide a new perspective on the therapeutic potential of garlic.