Authentic black garlic pickling method teaches you to cook black garlic at home.

1. It is best to choose single garlic for black garlic, and choose multi-headed garlic if there is no single garlic.

2. The tool for making black garlic at home is to choose utensils with heat preservation and constant temperature function. I choose Lao le sheng brand rice cooker; It is said that black garlic with stress function is more delicious.

3. Put a cushion on the bottom of the pot. In order to prevent garlic from contacting the bottom paste pot and easily sticking to the bottom paste pot, adjust the heating temperature balance of garlic in the pot to make it ferment better.

4. Clean the garlic slightly with a dry rag, wipe off the dirty things together with the garlic skin, and arrange them layer by layer, leaving some space not to pile up too closely.

5. After garlic is packed, cover the rice cooker, turn on the power supply and press the heating system to heat until it automatically beats, and keep the power on 15 to 20 days.

6. After successful garlic fermentation, the garlic meat is black, the whole soft cotton is bright in color and sweet in mouth.