Buzz
Black garlic is increasingly popular among households due to its miraculous health benefits. However, its cost in the market can be quite high. To save expenses, many individuals opt to make black garlic right at home. But is making black garlic at home difficult? Does it consume a lot of time? Let's delve into it together.
Essential Ingredients
You will need 1kg of fresh garlic (or more, depending on your usage), a can of beer, a pot for fermentation (rice cooker or pressure cooker), and parchment paper. It's recommended to purchase garlic from Ly Son for the highest quality results. Otherwise, regular garlic works too, but ensure they are large, uniform, white, and free from moisture, mold, or damage.
You need to prepare 1kg of fresh garlic (or more, depending on your usage).
Traditional Black Garlic Making Method
Firstly, peel off the thin outer skin of the garlic and rinse them with water. Then, dry these garlic bulbs under the sun, ensuring they are completely dry without any water droplets on the surface. Next, place the garlic bulbs in a plastic or metal container and pour in the prepared beer. Soak the garlic in beer for about 30 minutes to allow them to ferment and develop probiotics. After that, remove the garlic from the beer and wrap them in parchment paper, then tightly pack them into a rice cooker. Lastly, press the start button and set the cooker to 'WARM' mode, keeping the garlic warm for about 2 weeks.
Peel off the thin outer skin of the garlic and rinse them with water.
During this period, it's important not to abruptly cut off the power supply. To maintain heat better, you can use food wrap to cover around the pot. Daily, you can wipe off the condensation on the lid and check the garlic, but do not leave it open for more than 5 minutes as it will cause heat loss. After 2 weeks of fermentation, the garlic will gradually change from white to brown, then to black. When you taste a slightly sour, slightly sweet flavor without the original strong garlic scent, it means it's ready.
Drawbacks of Traditional Black Garlic Making
The traditional black garlic fermentation method, though simple, consumes a lot of time and effort. Importantly, not every homemaker succeeds on the first attempt. Some, despite following the instructions, end up with mushy or burnt garlic. Reasons could range from unstable home electrical sources to inappropriate temperatures. The quality of black garlic produced varies unevenly, making it unpalatable and less desirable. The total time required for black garlic production ranges from 30 to 45 days, resulting in significant electricity costs. Additionally, there's a risk of damaging the rice cooker or electrical accidents.
A home black garlic maker can shorten the production time to under 12 days.
To save time and increase success rates, you can equip yourself with a home black garlic maker. This product will shorten the time to produce black garlic at home to under 12 days. Moreover, the entire fermentation process will be fully automated with a success rate as high as 99%, ensuring high productivity and saving time for you. Hopefully, with the useful information provided, you can make black garlic at home correctly for your family's use. Please note that this product is not a medicinal cure and does not substitute for medical treatment.
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