How to make a black garlic fermenter

It was brought into me by a vendor as a free sample and a new product. Since that day, I have been determined to re-create the process for making black garlic. It took about 6 months of trial and error, but the final results were better than I hoped for.

By: Michelle Marine February 10, Posted under: how to , Fermentation And Pickling , healthy living. Famed for its many health and medicinal benefits, as well as its skill for warding off vampires, garlic has long been touted as a must-have dietary ingredient for ultimate health. Sounds great, right? The problem is that consuming copious amounts of garlic often comes at a cost — bad breath, aftertaste, and sometimes horrible body stench. What if it were possible to get all the healthy benefits of garlic without the raw, potent aftertaste and stench? Thankfully it is!

How to make a black garlic fermenter

Black garlic is a unique and flavorful ingredient that can elevate any dish. It is made by aging whole heads of garlic in low temperatures and high humidity for several weeks. This turns the cloves into a dark, black color and transforms the taste into a sweet and savory flavor. Not only does it taste great, but it also has many health benefits. Black garlic contains high levels of antioxidants and has been shown to help with blood pressure, cholesterol, and immune function. It may even help protect against cancers! Making black garlic at home is surprisingly easy and can be done using a dehydrator, rice cooker, Instant Pot, or black garlic fermenter. All of these methods will produce black garlic, but the time and temperature are different depending on the method you choose. Each one has its own set of pros and cons. Together, we will go through the process of making black garlic using each of these methods, with tips and tricks to help you achieve the perfect consistency and flavor. We will also review the many health benefits of black garlic and show you some delicious ways to incorporate it into your cooking.

Find a cord that you will be using to plug into the outlet, this can come off of an old fridge or in my case, the wine cooler. Now take the black wire from the outlet cord and secure it onto the red screw. Garlic that is too dry will result in hard, crumbly black garlic, whereas too much humidity will result in mold developing.

You can save a lot of money and make this black gold at home. All you need is a black garlic fermenter and patience. The process of making black garlic requires regulated temperature and humidity. In other words, black garlic is the product of aging regular garlic for a long time. This process can take from weeks to months. Over time the garlic starts browning and eventually it becomes black. What actually happens to the garlic when it is kept for weeks at low temperatures in a humid environment, is that the enzymes that give fresh garlic its sharpness break down.

It was brought into me by a vendor as a free sample and a new product. Since that day, I have been determined to re-create the process for making black garlic. It took about 6 months of trial and error, but the final results were better than I hoped for. The purpose of this Instructable is to give a very clear and clean cut process to making black garlic, this process was on my mind and there were tiny bits of information on the internet that dabbled in the process but none of them gave me clear directions. The most important piece of equipment that you will need is a fermenting box. This little, or large, box will allow the garlic to sit at a consistent temperature for the allotted time. I found that a wine cooler works the best because it is insulated, therefore it will hold the heat very well. For the fan, I actually had an old hood unit from my stove that I replaced, so I kept the housing that the fan sat in and just cut the metal down to fit it into the wine cooler. I also kept the switches in-tact to be used to control the fan speed and whether I want the light on or not.

How to make a black garlic fermenter

Your email address will not be published. How to make black garlic or fermented garlic? There are two methods of making fermented garlic! The first fermented garlic recipe uses salt brine to ferment garlic cloves, and the second recipe uses low heat to ferment whole garlic cloves turning them into black garlic. Both are extremely beneficial for our bodies! Black garlic is made of fresh garlic that has been fermented. Fill a quart mason jar with peeled garlic cloves. Cover cloves with salt brine. Use 1 tablespoon of salt per 4 cups of water to make salt brine.

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The US Food and Drug Administration FDA has said that the amount of microplastics that are likely to transfer to food from plastic wrap is very small and is not considered a safety concern. Fermented Jalapenos. The easiest way and the way that I like making black garlic is with a black garlic fermenter. If you want to clean the Proofer, wipe the side and metal base plate with a damp cloth moistened with a mild detergent solution. Black garlic is a fairly new concept in the United States, but it has been around for centuries. Sign up for new recipes, products, discounts and more! Transfer to pot : Place all of the foil wrapped bulbs inside the pot and place the lid on the pot. Not only is black garlic extremely versatile, but it tastes divine. Be careful using the oven. Filed Under: Recipes. All of your white wires, including the one from the outlet cord should be spliced and secured together. The second, it will remove excess water that will allow the garlic to last longer under refrigeration or out in the open. Sharing with my BIL who loves trying out new things and grows regular garlic in his garden.

You can save a lot of money and make this black gold at home. All you need is a black garlic fermenter and patience. The process of making black garlic requires regulated temperature and humidity.

Still have some of the taste in our mouths an hour later. Some reviews of the NEX black garlic cooker say the flavor has burnt taste.. It is a customer favorite. The Folding Proofer provides the ideal environment for making black garlic. Or can the pot be removed and placed in an oven or on low on the stove top? This is how I understand it was done traditionally. I found your insights really valuable and thought-provoking. Esteban — We have yet to have this problem, but perhaps you are doing a larger batch than we have. A word of caution, the garlic smell is intense for the first few days of fermenting. The purpose of the plastic is to keep the humidity in, the foil helps keep the heat even. Mahalo for a superb article. It has a one-touch program that sets the black garlic fermenter to a temperature of f and an automatic fermentation count system.