The present invention relates to a method for making black garlic and, more specifically, to a method for making black garlic, wherein coffee, lemon, Japanese apricot, and a Sarcodon aspratus extract, which are natural materials, are used so that the functionalities of the natural materials are given to the black garlic and a distinctive pungent aroma of the garlic is mitigated. The method for making the black garlic according to the present invention comprises the steps of: a first step of washing whole bulbs of garlic a second step of immersing the whole bulbs of garlic in a mixed solution a third step of drying the whole bulbs of garlic, which have been immersed in the mixed solution, together with eucalyptus leaves a fourth step of dividing the dried whole bulbs of garlic into cloves of garlic a fifth step of aging the cloves of garlic at a low temperature a sixth step of fermenting and aging the cloves of garlic, which have been aged at a low temperature, at a temperature condition of 70-75℃ for 15 days and a seventh step of drying the fermented and aged cloves of garlic, wherein the mixed solution is prepared by mixing 0.5 parts by weight of lemon, 1 part by weight of Japanese apricot, and 8 parts by weight of a Sarcodon aspratus extract, on the basis of 1 part by weight of a pure coffee liquid.La présente invention concerne un procédé de fabrication dail noir, et plus spécifiquement un procédé de fabrication dail noir, dans lequel du café, du citron, de labricot japonais et un extrait de Sarcodon aspratus, qui sont des ingrédients naturels, sont utilisés de sorte que les fonctionnalités des ingrédients naturels soient conférées à lail noir et que larôme puissant distinctif de lail soit atténué. Le procédé de fabrication de lail noir selon la présente invention comprend les étapes suivantes: une première étape de lavage de bulbes dail entières une deuxième étape dimmersion des bulbes dail entières dans une solution mélangée une troisième étape de séchage des b
