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

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: How to make black garlic

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.

2: 1. The first fermentation of garlic is not

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.

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