How to make black garlic, how to make black garlic at home

Black garlic is made by processing garlic into black through a series of methods. Black garlic is not bad garlic. Black garlic has good antioxidant, kidney-tonifying and liver-regulating effects. Regular consumption of black garlic can also enhance your immunity. You can make black garlic at home using tools such as rice cookers.

1: Ingredients: 2-3 pounds of single garlic, 2 paper towel rolls, 1 mechanical rice cooker (4L or above), 2-3 steaming racks.

2: Preparation method: Buy single clove garlic, of course, multiple cloves are also OK. Single clove garlic is recommended. Choose garlic that is full, insect-free, and not rotten. When buying, gently pinch it to feel that it is thick inside and not rotten on the outside.

3: The ones you buy in the market are already peeled, so you don't need to do any special treatment or wash them when you get home. If there is a little dirt on the root, use a knife to remove it, but be careful not to break the skin.

4: Place a steaming rack on the bottom of the rice cooker, then place the garlic on top, making sure they are as evenly spaced as possible and not too crowded.

5: After filling, cut the toilet paper roll into two parts and place them on the edge of the pot to absorb moisture.

6: Cover the pot and press the cooking button. It will automatically switch to keep warm after a while. Keep warm for 15 days. Do not turn off the power or open the pot lid. Put the rice cooker on a table with no clutter nearby. Just keep an eye on the power supply.

7: After 15 days, open the pot and break the garlic until it turns black, which means it is successful. It will still be a little wet at this time, so take it out and dry it slightly, then seal it in a storage jar.

If the amount is too much, you can try a small amount, because each person chooses an electric rice cooker with different functions, capacities, and brands; but you can be sure to use a container with a power-on and heat-insulating function to allow the garlic to have enough fermentation time, and then you can make your own fermented black garlic at home; 2. If the garlic is successfully fermented and the color has turned black, but the grains are not soft, you can put it for a while (1 week or longer, depending on the humidity or dryness of the air) until the black garlic absorbs the air and becomes soft naturally.