NOVELTY - Manufacturing black garlic involves: selecting Shandong Laiwu or Jinxiang organic or inorganic polluted white garlic as raw material; adding water in 3% of the total weight of the edible salt; cleaning and soaking the garlic in the salt water; fermenting garlic at four different temperatures in the fermenting chamber e.g. temperature of the first fermentation is 80 plus minus 2 degrees C and relative humidity is 80 plus minus 2%; and taking the fermented garlic for after-ripening oxidation for 30 days at 25 plus minus 2 degrees C and relative humidity of 50 plus minus 2% to obtain black garlic.    USE - For manufacturing black garlic (claimed) which is useful for strengthening immunity, for the prevention and treatment of cancer, for promoting physique of the diabetes patient, for sterilizing and diminishing inflammation, for reducing blood pressure and blood fat, for preventing thrombus, for reducing cholesterol, for improving constipation and insomnia, and also useful as anti-fatigue, anti-flu, anti-aging and anti-oxidative agent.    ADVANTAGE - The method is simple; provides low requirement of device; doesn't cause pollution to the environment; maintains the original nutritious components of the garlic; and improves the anti-oxidation capacity and activation efficacy of the garlic by twenty times.    DETAILED DESCRIPTION - Manufacturing black garlic involves: selecting Shandong Laiwu or Jinxiang organic or inorganic polluted white garlic as raw material; adding water in 3% of the total weight of the edible salt; cleaning and soaking the garlic in the salt water; fermenting garlic at four different temperatures in the fermenting chamber, where the fermentation time is 28 days, and where the temperature of the first fermentation is 80 plus minus 2 degrees C and relative humidity is 80 plus minus 2%, the second temperature is 75 plus minus 2 degrees C and relative humidity is 75 plus minus 2%, the periphery of the third temperature is 70 plus minus 2 degrees C and relative humidity is 70 plus minus 2%, and the periphery of fourth temperature is 65 plus minus 2 degrees C and relative humidity is 65 plus minus 2%; and taking the fermented garlic for after-ripening oxidation for 30 days at 25 plus minus 2 degrees C and relative humidity of 50 plus minus 2%, to obtain black garlic.