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Discover the detailed process of making black garlic with a rice cooker at home and essential tips for effective black garlic usage through this Mytour Blog article.
How to Make Black Garlic with a Rice Cooker
Ingredients for Making Black Garlic with a Rice Cooker
Before diving into the detailed steps of making black garlic with a rice cooker at home, you need to prepare the following ingredients.
Essential Ingredients (Source: Internet)Note: When selecting garlic, opt for large, round cloves that are still reasonably firm and retain a distinct aroma. Avoid choosing sprouted or soft garlic as they have lost moisture and flavor.
How to Make Black Garlic with a Rice Cooker
To create homemade black garlic cloves, follow these steps:
Step 1: Prepare the Ingredients
Start by removing the thin outer skin and cutting off the root and stem of the garlic. Then, wash the garlic thoroughly in clean water and let it drain.
Once the garlic is dry, place it in a bowl and soak it in beer for 30 minutes, ensuring the garlic is fully submerged. During soaking, turn the garlic every 5 minutes to allow even absorption. After 30 minutes, remove the garlic and let it drain.
Soak the garlic in beer (Source: Internet)Step 2: Ferment the Garlic
Evenly arrange the prepared garlic on the pre-prepared foil and wrap it tightly. You can use an additional sheet of foil to wrap it on the outside for a secure seal. Once securely wrapped, place it in the rice cooker and set it to the fermentation mode (without turning on the cooking mode). The fermentation time is 14 days. If the rice cooker does not retain heat well, use food-grade plastic wrap tightly around the pot lid to improve heat retention.
Wrap the garlic tightly with foil and place it in the rice cooker for fermentation (Source: Internet)Step 3: Patience is Key
During the 14-day fermentation period, it's crucial to monitor the process regularly. By day two, the garlic should soften and take on a light brown hue. Moving to day four, the garlic intensifies in color. As you progress to day six, it deepens into a rich brown, losing any pungent odor, evolving from the stark white garlic. By day 10, the garlic undergoes a gradual transformation, turning dark, becoming pliant, and emitting a delightful aroma.
Important Note: After each check, ensure to tightly reseal with silver foil for optimal fermentation. On day 10, unwrap the silver foil completely to allow the moisture inside the garlic to evaporate.
On day 10, unwrap the silver foil covering the garlic (Source: Internet)During the fermentation process, on sunny and warm days, consider placing the electric rice cooker outdoors to sun-dry instead of keeping it plugged in for a continuous 14 days.
Step 4: Final Touch
After 14 consecutive days of consistent fermentation, disconnect the power and take the black garlic outside. At this point, the garlic cloves have fully turned black, with a slightly tangy taste and a non-pungent aroma. If the garlic hasn't turned black after 14 days, you can continue fermenting for an additional week.
Final product after 14 days using the electric rice cooker method for black garlic (Source: Internet)How to Use and Store Black Garlic
Storing Black Garlic
For long-term preservation of black garlic, consider placing it in a vacuum-sealed bag to prevent air and external moisture, which can lead to mold and spoilage. Additionally, store the vacuum-sealed black garlic in a cool, shaded area, away from direct sunlight.
If storing black garlic at room temperature, it can last for just over a month. In higher temperatures exceeding 26-27 degrees, the storage time will decrease. Without vacuum sealing, garlic is more susceptible to damage even within a bag.
For extended garlic preservation, place the vacuum-sealed garlic bag in the refrigerator's cool or freezer compartment. This can extend the storage time to over 6 months. During this period, maintain the integrity of the vacuum-sealed bag and consider placing the black garlic bag in a separate container for better storage.
Note: Homemade black garlic typically has a shorter shelf life. Therefore, when making black garlic, estimate the quantity needed and prepare an ample amount for consumption.
Storing black garlic (Source: Internet)Usage Tips for Black Garlic
While black garlic may seem like a miracle ingredient, using it improperly can lead to adverse reactions. To avoid unexpected responses, consider the following issues after using black garlic:
- Although black garlic is rich in nutrients, overconsumption can result in a strong body odor or a runny nose.
- Pregnant women can include black garlic in their diet but should not exceed the recommended amount. Especially in the last two months of pregnancy, reduce the intake of black garlic.
- Children under 6 years old should not consume more than 1 clove of black garlic per day to prevent constipation.
- It's advisable to consume black garlic directly, avoiding its combination with other foods or spices to prevent unintended side effects.
- Excessive consumption of black garlic can lead to digestive disorders, bloating, discomfort, and internal heat. The daily intake should be limited to 3-5 grams of garlic.
Considerations when using black garlic (Source: Internet)Frequently Asked Questions
Why is Black Garlic Nutritious?
Black garlic is packed with essential nutrients and trace elements for the body. Its vitamin content and antioxidant compounds surpass those found in regular garlic. Particularly, black garlic contains a high level of S-Allylcysteine, a compound known for its effective cancer prevention properties. Incorporating black garlic into your diet promotes antioxidant effects, boosts the immune system, and helps prevent diseases such as heart issues, diabetes, and cancer.
Can Pregnant Women Consume Black Garlic?
Black garlic provides numerous beneficial nutrients for the body. Hence, expectant mothers can include black garlic in their daily intake to enhance overall health. However, due to its blood-thinning properties and interactions with certain medications, pregnant women should moderate their black garlic consumption.
How Long to Eat Black Garlic and Is Long-Term Consumption Advisable?
Black garlic, known for its health benefits, is often recommended for daily consumption. Under normal conditions, it is permissible to consume black garlic in the long term, but it's advisable to limit intake to 3–5 grams per day.
Who Should Avoid Black Garlic?
Pregnant women prone to internal heat should restrict black garlic consumption. Those allergic to garlic should steer clear of black garlic. Individuals on blood-thinning medication, suffering from diarrhea, low blood pressure, kidney issues, or gastric pain are advised against using black garlic.
Conclusion:
Here is Mytour's detailed guide on making black garlic using an electric rice cooker at home. We hope our readers now understand the process and associated precautions. Wishing you success with the recipe introduced by Mytour.
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