How to make a black garlic fermenter

Black garlic is a unique and flavorful ingredient that can elevate any dish.

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.

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.

Close the lid of the Proofer. However, more research is needed. Any odor you first notice when the black garlic is complete should dissipate within a day or two.

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?

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.

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.

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Black Garlic Multi-Purpose Fermenter. Unfortunately, the smell is an unpleasant consequence of the process. Introduction: Fermented Garlic Black Garlic. This could result in inconsistent texture, flavor, and color. Black garlic is now considered a superfood and more info on its health benefits can be found online. Ngurah Gungde. If you have any of your ideas I will be happy if you write them in the comments and I will love to try them. My main complaint is the smell. Black garlic has a chewy texture with a sweet, savory flavor and a mix of subtle flavors including molasses, licorice and dates. It can be used in lamb, beef, poultry, seafood, pizzas, pastas, risottos, aioli, eggs, and even dessert dishes. This means black garlic may be extra beneficial for heart health and even cancer! After 40 days open your pan of garlic and take in the glory, you should be able to gently peel back the paper like skin protecting the clove and visibly see a color change. Black garlic is NOT fermented The black color results from a common chemical reaction involving sugars called the Maillard process. Joan Obrien.

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.

This is far greater than what many articles are stating. Black garlic is now considered a superfood and more info on its health benefits can be found online. The process of making black garlic requires regulated temperature and humidity. 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. How to Make Black Garlic Quickly and Easily at Home 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. It took about 6 months of trial and error, but the final results were better than I hoped for. Once the thermostat has been mounted, you are ready for wiring. 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. Note that the garlic will ferment better if the cage is full, so use enough garlic to fill the cage. As you can see there are two wires coming from the box, a hot white and a neutral black. The problem is that consuming copious amounts of garlic often comes at a cost — bad breath, aftertaste, and sometimes horrible body stench. There is no mystery to the creation of black garlic.