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Black Garlic Production Methods

- Feb 05, 2018 -

With fresh raw garlic, skin on the high temperature and humidity in the fermentation tank fermentation 60 to 90 days Serve.

Someone at home, as follows:

Clean the skin with fresh garlic into the home rice cooker, transferred to the insulation placed 10 to 15 days or so.

Another way:

1, the entire unpeeled garlic in a clean container. The container can be anything, as long as it is safe and temperature-resistant, and should be large enough to contain all the garlic.

2, the container outsourcing tin foil. Seal it as tightly as possible to prevent any entry of contaminants and prevent too much garlic from drifting away.

3, the wrapped container on the oven, set to 60 degrees Celsius. You can also use the rice cooker set in the insulation state (in fact, only some of the rice cookers in the country can be kept at 60 degrees Celsius) or use other keep the thermostat machine. Just be sure to keep the temperature between 55 and 65 degrees Celsius, and will not shut down automatically.

4, so garlic in the container fermentation 40 days. Fermented to 10 days to eat, to get the best results, you should wait 40 days. By that time, the clove will become a dark color, a bit soft and sweet.

Tips: Please use the full, full of garlic, unpeeled, not mildew point. Because fermentation is very demanding on the quality of garlic, it is best to ferment it with the best garlic you can find.

Insulation for 40 days not only for electricity but also the most critical is to pay attention to safety, do not put any flammable products near the oven.

The best container with glass or ceramic, do not use plastic, or black garlic may smell, the chemical composition of the plastic may also enter the black garlic.