The present invention relates to a rapidly fermenting method for black garlic includes freezing step、first-stage fermenting step and second-stage fermenting step. After freezing step, the garlic would be immediately put in the high temperature environment in the first-stage fermenting step. And the cell wall of the garlic would be destroyed because of the thermal expansion and cold shrinkage . Then the required whole time to produce black garlic would be decreased to three to four days.一種黑蒜快速發酵方法，包括有依序的冷凍、一階發酵與二階發酵步驟，本發明透過將大蒜經過該冷凍步驟後，即緊接著在該一階發酵步驟中將大蒜放入高溫環境中，而可藉由溫度急遽變化的熱脹冷縮作用來破壞大蒜的細胞壁，進以將黑蒜的製成時長大幅縮減至３～４天左右。
