At this point the finished product is all up to you, I removed all but a few samples which I left in the box for two more weeks to remove all of the moisture and now have a dried black garlic that can be turned into a powder. With the growing popularity of black garlic, more and more people are looking for safe, easy, and cost-effective ways to make their own.

We would suggest that letting it get a bit cooler for a few hours would be better than overheating it. After reading about black garlic technique (60C or 140F applied for 4+ weeks for extreme Maillard browning) in the Noma Guide to Fermentation, I have become really interested in trying to blacken fruits and vegetables. You can rewrap the bulbs that are lighter in color and put them back in to finish or use them as is.While I prefer making black garlic in a proofer, I’ll share the pros and cons of the most popular methods. I guess I’ll leave the precise distinction to those who are more knowledgeable about the specifics of each process. The temperature control is manufactured by microcomputer intelligent digital technology, with industrial PID self-tuning and four double LED window indicating functions, with high temperature control accuracy and high anti-interference ability, and it is also very convenient to operate. Bacteria and fungi then grow, each having unique sets of metabolic genes allowing them to produce certain enzymes resulting in the breakdown of distinct types of sugar metabolites.

This little, or large, box will allow the garlic to sit at a consistent temperature for the allotted time. The temperature is 50~60℃, the humidity is 85%, and the fermentation is carried out at medium temperature for 20 days. This Black garlic maker machine is for small business capacity as 10kg/batch(also have 30kg black fermenatation box for choose). The built-in temperature control sensor can adjust the temperature of your machine in real time, so fermentation is perfectly achieved. Gavilán J, Mardones C, Oyarce G, Triviño S, Espinoza-Rubilar N, Ramírez-Molina O, Pérez C, Becerra J, Varas P, Duran-Arcos R, Muñoz-Montesino C, Moraga-Cid G, Yévenes GE, Fuentealba J.It is, at the very least, quite similar to a fermentation process, but probably isn’t a true fermentation. It also comes with a helpful user manual talking you through all the features of the machine making it ready to use and for you to get started.

The bowl has a capacity of up 6L and both it and the included garlic aging cage are made of sturdy, long-lasting stainless steel.It has been used for flavor and medicinal purposes and in a variety of Asian cuisines for centuries. For testing out the process/making black garlic very occasionally, it may be worthwhile starting out with either a slow cooker or rice cooker if you have one before investing in something else. Unless you are constantly making black garlic, it can be a waste of money and can take up space unnecessarily.

Screw a light bulb into the socket, plug in the box, and you are ready to begin the black garlic process. I suppose there will always be bragging rights about how long something takes because you can charge more for something that is fermenting or curing or aging for longer.

While they use this term repeatedly in the introductory paragraphs, they then describe a thermal process involving the Maillard reaction. Removeable Inner Pot: The inner pot liner helps to keep the temperature uniform and is easy to use and remove for cleaning. I have also made black garlic in a slow cooker, using a wet bed of straw at the base and sides to stop direct contact with heated surfaces, and foil wrap to stabilise moisture.