Garlic has long been considered beneficial for people with a weak constitution and has been used as traditional Asian medicine or as health food. On the other hand, for people with weak stomachs and intestines, garlic is too strong and thus not recommended. It also tends to be avoided due to its strong smell. Is there any way that anyone can consume garlic and take advantage of its health benefits without worry? The answer to this question is "fermented black garlic". From the moment we tasted it, its sweet and sour flavor felt mild and it left no bad smell. We thought: "This is it!" However, we spent eight long years to obtain a black garlic that would convince everyone. If the fermentation period is too short or the temperature is too high, both the taste and the important components are affected. We overcame many failures before finding the answer: a period of "30 days" and the method called "self-fermentation". Every day, checking the state of fermentation manually, making subtle adjustments to temperature and humidity felt like having a conversation with the garlic, for 30 days. Garlic differs in moisture content and shape, and each type of garlic ferments by its own power without any additives, making "self-fermentation" extremely difficult and a craftsmanship of its own. To make the best black garlic, which is both delicious and healthy, devoting time and effort is indispensable. We hope more people know about our "natural self-fermented black garlic", and use it to stay healthy.