How to make a black garlic fermenter

You can save a lot of money and make this black gold at home.

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?

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. 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. I now have a fan and two switches to control the two elements that will regulate and circulate my heat. The thermostat that I used came from Johnson Controls and they can be purchased here , this device will turn the power on and off to the box based on temperature. Now go find yourself a vessel to make the garlic in, a device to heat the box with, a thermostat, and based on the size of the box, you will need a fan.

While some fermentations can be done with bacteria, they are usually quite bespoke processes such as sour dough and salt raising breads. Just be certain it is resting on a firm counter with no other items covering any part of the Proofer. Yes, you can make black garlic in the dehydrator.

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.

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.

How to make a black garlic fermenter

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.

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A word of caution, the garlic smell is intense for the first few days of fermenting. The pot should be paired with its original fitted lid or one that is snug. Esteban Celis. The cloves at the top could be just a few degrees cooler and, therefore, may possibly take more time to finish. It took about 6 months of trial and error, but the final results were better than I hoped for. Black garlic is now considered a superfood and more info on its health benefits can be found online. After about 12 hours we divide the pieces into a quantities suitable for recipes, place each group in a vacuum-seal bag and vacuum seal them before freezing. We just updated the article and appreciate your comment. Some people call it different names, such as garlic maker, black garlic maker machine, black garlic fermenting box, they are all the same thing. Can the Malliard effect occur in the freezer too?? This black garlic fermenting box makes the process so easy. I discovered black garlic about a year ago at Costco.

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It has a one-touch program that sets the black garlic fermenter to a temperature of f and an automatic fermentation count system. I guess that the ones in the bottom of the pot got hotter than the ones in the top. This black garlic fermenter uses a unique smart solo system. Black garlic contains high levels of antioxidants and has been shown to help with blood pressure, cholesterol, and immune function. I bought some full threaded, headless bolts, and using locking nuts to hold the light fixture in place. If the garlic bulbs have long stems, cut them down, being careful not to separate cloves from bulb. The switch for the fan that I have is adjustable, so I can change the speed of the fan, which also allows me to turn my fermenting box into an over sized dehydrator. I do not know its perish-ability yet on the open shelf so I keep mine under refrigeration. This is far greater than what many articles are stating. The process may take a little bit of time, but the end result is so worth the wait!