Black Garlic & Fermented Products
Fermented Black Garlic Wholesale from Manufacturers in Jinxiang, China
Black garlic is fresh garlic transformed by 60-90 days of fermentation under controlled temperature and humidity. We supply fermented black garlic at wholesale volume, sourced from certified black garlic manufacturers in Jinxiang, China, the county where more than 70% of China's garlic exports originate. Whole bulbs, peeled cloves, juice, zero-additive paste, and traditional pickled garlic all ship with export documentation handled by our local team.
📷 Black garlic cross-section
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The Process
How Black Garlic Is Made
Black garlic contains one ingredient: whole fresh garlic. Manufacturers hold the bulbs in sealed fermentation chambers for 60-90 days at controlled temperature and humidity. Heat and moisture drive the Maillard reaction, the same browning chemistry found in roasted coffee and baked bread crusts. Over the aging period the cloves turn jet black and soften to a chewy, dried-fruit texture.
The chemistry changes along with the color. Allicin, the compound behind the burn of raw garlic, breaks down during fermentation, while S-allyl-cysteine, a compound studied for antioxidant activity, increases. The finished clove tastes sweet and umami-rich, closer to balsamic and molasses than to raw garlic, which is why chefs and health food brands buy it for uses a fresh bulb cannot serve.
Input quality decides output quality. Fermentation concentrates whatever the raw bulb contains, so plants here start from the same crop we sell as fresh garlic: more than 2 million tonnes grown in the Jinxiang region each year. Our own cold storage holds raw bulbs at -2°C to 0°C, so partner plants ferment year-round instead of only in the months after the June harvest.
For production chemistry, buying specifications, and demand trends in depth, read our guide: Black Garlic: Production Process, Benefits, and Market Trends.
Product Lines
Black Garlic Products We Source from Jinxiang Manufacturers
Six product lines cover the fermented and preserved garlic category. Certifications available across our partner plants include HACCP, ISO 22000, BRC, Kosher, and Halal. Tell us your destination market and we place your order with a plant certified for it.
Whole Black Garlic Bulbs
The leading wholesale format. Bulbs ferment with skins intact and come out with soft, jet-black cloves inside papery shells. Buyers slice them for restaurant plates, pack them for specialty retail, or process them into downstream products.
- Processing
- 60-90 days fermentation at controlled temperature and humidity
- Flavor
- Sweet and umami-rich, no raw pungency
- Formats
- Retail-ready packs and bulk cartons; private label available
- Main markets
- Gourmet retail, health food brands, specialty grocery
Peeled Black Garlic Cloves
Fermented bulbs peeled after aging and vacuum-packed. Kitchens and factories use the cloves straight from the pack, with no peeling labor and no skin weight in the price.
- Processing
- Fermented whole, then peeled and vacuum-packed
- Format
- Vacuum packs in food service and retail sizes
- Main markets
- Food service, snack producers, ingredient buyers
Black Garlic Juice / Extract
A concentrated liquid pressed from fermented cloves. It carries the sweet, umami black garlic profile into formulations where whole cloves are impractical.
- Format
- Concentrated liquid
- Applications
- Beverages, sauces, dressings, supplement formulation
- Main markets
- Beverage brands, sauce manufacturers, supplement makers
Garlic Paste / Puree (Zero-Additive)
Fresh Jinxiang garlic ground into a smooth puree. The zero-additive version contains garlic only: no preservatives, no colorings, no artificial flavors. Chinese retail has adopted the format quickly, with Sam's Club and Metro stores stocking zero-additive garlic paste, and it is available for export to ready-meal and sauce manufacturers.
- Base
- Fresh Jinxiang garlic, unfermented
- Additives
- Zero-additive option: garlic only
- Handling
- Cold chain, chilled or frozen
- Main markets
- Ready-meal and sauce manufacturers, retail chains
Pickled Garlic
Whole garlic bulbs cured in sweet brine, a traditional Chinese table condiment with an established export trade. The brine mellows the cloves while keeping a crisp bite.
- Style
- Sweet pickled whole garlic
- Format
- Sealed jars for retail; bulk packs for repacking
- Handling
- Ambient, shelf stable in sealed packaging
- Main markets
- Condiment importers, Asian grocery chains
Laba Garlic
Garlic cloves steeped in vinegar until they turn a clear emerald green. The name comes from the Laba festival in the twelfth lunar month, when households across northern China traditionally prepare it.
- Style
- Vinegar-pickled garlic, emerald green
- Handling
- Refrigerated
- Main markets
- Specialty Asian retail, restaurants
Choosing a Format
Black Garlic Formats Compared
Use this table to match a format to your channel before you request a quotation. Shelf life on fermented products depends on packaging and moisture at packing, so we confirm the exact figure for your specification with every quote.
| Format | Processing | Shelf Life and Storage | Typical Buyer |
|---|---|---|---|
| Whole black garlic bulbs | 60-90 day fermentation, controlled temperature and humidity | Shelf stable at room temperature in sealed packs | Gourmet retail, health food brands |
| Peeled black garlic cloves | Fermented, then peeled and vacuum-packed | Shelf stable sealed; refrigerate after opening | Food service, snack producers |
| Black garlic juice / extract | Pressed and concentrated from fermented cloves | Sealed bottles at ambient; refrigerate after opening | Beverage, sauce, and supplement brands |
| Garlic paste / puree | Fresh garlic, ground; zero-additive option | Cold chain, chilled or frozen | Ready-meal and sauce manufacturers |
| Pickled garlic | Whole bulbs cured in sweet brine | Ambient in sealed jars | Condiment importers, Asian grocery |
| Laba garlic | Cloves steeped in vinegar until emerald green | Refrigerated | Specialty Asian retail, restaurants |
How We Work
From Fermentation Chamber to Your Port
Jinxiang has 128 above-scale processing enterprises, and a share of them run black garlic fermentation lines. We select the plant for each order based on your format, your specification, and the certifications your market requires, then follow the lot through fermentation, packing, and loading.
Before loading, our team inspects every lot in person: clove texture and color, packaging integrity, labeling, and the document set your customs broker needs. Shelf-stable formats ship in 40' dry containers, while garlic paste moves under cold chain. Export clearance runs through China's first county-level customs trade facilitation center, located here in Jinxiang. The full inspection and logistics process is documented on our supply chain page, and you can request a quotation with your format, volume, and destination at any time.
Trial Orders and MOQ
Black garlic and other processed products can start below the full-container MOQ that applies to fresh garlic (one 40' container, 24-28 MT). Mixed containers combining black garlic with fresh or dehydrated garlic are available.
Lead Time
7-15 days from order confirmation to port loading, varying by product and season.
Payment
T/T, L/C at sight, or D/P.
Shipping
FOB Qingdao, CIF, or CFR to any destination port. Qingdao is 4 hours from Jinxiang by road, with Lianyungang as the alternate port.
Ready to Source Black Garlic from Jinxiang?
Tell us the format, specification, volume, and destination port. We reply within 24 hours with a quotation from a certified fermentation plant and a sourcing plan.