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.

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

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. The first step I took was to apply foil to the walls and the surface of the fan unit just below the light to contain the heat better. Dark absorbs heat, light reflects heat, therefore we have achieved consistent heating. To adhere the foil to the walls I picked up a bottle of spray glue, sprayed generously on the foil and on the inside of the box, let dry for a couple of minutes then slap that foil on there.

Simplify, Live, Love encourages busy families to lead healthier lives and to focus on what matters — good food, fun memories, and dear family and friends. Should I try to turn the brown ones into black cloves by wrapping them in foil and putting back at F for a week or so?

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.

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.

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. 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.

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As far as the black garlic made in less than 12 days, the cloves may have been in a chamber at a higher than ideal temperature to blacken the garlic. I found that having the pan sitting on some wire racks so it was elevated to allow the air and heat to circulate, I was able to make the product in days. However, it contains high levels of antioxidants, which can potentially interact with certain medications, like blood thinners, by reducing their effectiveness. The strength of the flavor depends on the length of time it is heated. Refrigeration or room temperature would be best, but we do not have a recipe that we can provide. Yield : Varies with pot size. A lot of people are talking about black garlic and much of the information is conflicting. Set your thermostat to degrees, close the door, and hurry up and wait. Would this work in a dehydrator? Tom Rance. Black garlic is more and less than you think. We take your feedback seriously and will consider it as we evaluate ways to accommodate all of our customers and our overall accessibility policies. If you think it needs more time, place the garlic cage back in the fermenter and let it finish the entire seven days. Simplify, Live, Love encourages busy families to lead healthier lives and to focus on what matters — good food, fun memories, and dear family and friends. I discovered black garlic about a year ago at Costco.

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.

Black garlic is a unique and flavorful ingredient that is made by aging whole heads of garlic at a low temperature and high humidity for several weeks. Not only is black garlic extremely versatile, but it tastes divine. Mahalo for a superb article. We will also review the many health benefits of black garlic and show you some delicious ways to incorporate it into your cooking. The best way to check the garlic as it is being processed is by monitoring its look, feel, and texture. Different moisture-retaining techniques also have their pros and cons:. If you want to clean the Proofer, wipe the side and metal base plate with a damp cloth moistened with a mild detergent solution. Tips and tricks for achieving the perfect black garlic Is black garlic safe to make at home? After five days, carefully open the fermenter lid away from your face so any hot air will blow away from your body. We agree with you that black garlic is delicious! It was brought into me by a vendor as a free sample and a new product. Any odor you first notice when the black garlic is complete should dissipate within a day or two.