How to make black garlic?

Step 1: After the garlic is selected, it can be made. There is no need to clean or peel before making. You can peel 1 ~ 2 layers of garlic skin if the skin is dirty. If it is cleaning, the raw water on the surface must be fully dried.

Step 2: Put the prepared garlic into the rice cooker, cover the lid and seal all the places where the lid may leak, mainly to prevent the garlic flavor from losing too much.

Step 3: Start the heat preservation gear of the rice cooker, and take out the garlic after heat preservation for 12 ~ 15 days. At this time, the garlic cloves have turned black.

Step 4: put the black garlic in a cool and ventilated place and air-dry it for about 5 days, then you can put it away and seal it

Supplementary explanation:

Garlic can become black garlic after 1, fermentation 12 ~ 15 days, but it is better to take it out after 20 days, even better after 40 days. The authentic way is to keep the temperature for 60 ~ 90 days.

2. Try not to open the lid during the fermentation of black garlic. The more air enters, the greater the influence on fermentation.

There are many sealing methods for rice cookers. For example, you can wrap the whole pot cover with tin foil, then cover it and press it with proper weight.

4. Garlic should not touch any plastic products in the process of heat preservation and fermentation, otherwise the made black garlic will have an odor and harmful components in the plastic will also enter the garlic.

The normal fermentation temperature of black garlic is between 55 and 65 degrees Celsius, but not all rice cookers can keep it around 60 degrees Celsius. Before making it, make sure what the temperature of your rice cooker is.

6. You can replace the rice cooker with something that can keep the temperature between 55 and 65 degrees Celsius, but they must be sealed and will not turn off automatically.

7. The longer the fermentation time, the darker the color of garlic cloves, the stronger the medicinal and health functions and the better the taste. Generally, it will turn black after 40 days and taste a little soft and sweet.

Reminder: Be sure to pay attention to safety during heat preservation.