After weeks of research, I knew what I was looking for…
Garlic aged for a full 20 months… with real SAC levels.
From a company that didn't cut corners.
So I started searching…
I called supplement companies, I read labels, I emailed customer service departments asking for fermentation timelines and sourcing information.
Most never responded.
The ones that did couldn't answer basic questions…
One company admitted their garlic was "aged" for 45 days.
Another said they didn't track fermentation dates.
So I decided to take matters into my own hands.
I know how that sounds…
I'm not a scientist…
I'm not a supplement manufacturer…
I'm a wife.
But I had the research…
I knew what the garlic needed to become…
And I wasn't in it for the money…
I just wanted my life and my husband back.
I started by finding the garlic itself.
I spent months sourcing, calling farms, visiting growers…
Asking questions about soil and pesticides and harvesting methods.
I wasn't interested in industrial operations or overseas suppliers with no accountability.
I wanted small, family-owned farms.
Organic and Naturally grown.
I finally found what I was looking for from a handful of small farms across the country…
Families who'd been growing garlic for generations and actually cared about what they put in the ground.
Then came the hard part… Waiting.
I started aging the garlic in small batches…
Following the protocols I'd found in the research.
Temperature controlled. No accelerants. No shortcuts.
Just garlic and time. Twenty-four months of it.