How to make a black garlic fermenter

By: Michelle Marine February 10, Posted under: how toFermentation And Picklinghealthy living.

It was brought into me by a vendor as a free sample and a new product. Since that day, I have been determined to re-create the process for making black garlic. It took about 6 months of trial and error, but the final results were better than I hoped for. The purpose of this Instructable is to give a very clear and clean cut process to making black garlic, this process was on my mind and there were tiny bits of information on the internet that dabbled in the process but none of them gave me clear directions. The most important piece of equipment that you will need is a fermenting box.

How to make a black garlic fermenter

You can save a lot of money and make this black gold at home. All you need is a black garlic fermenter and patience. The process of making black garlic requires regulated temperature and humidity. In other words, black garlic is the product of aging regular garlic for a long time. This process can take from weeks to months. Over time the garlic starts browning and eventually it becomes black. What actually happens to the garlic when it is kept for weeks at low temperatures in a humid environment, is that the enzymes that give fresh garlic its sharpness break down. It is funny, but these conditions are the same conditions that make a steak, grilled meat, taste so tasty, it is the Maillard reaction. In black garlic, the flavor is surprising. You expect to get a strong garlic flavor, but instead, the hard-garlicky flavor is softened, and it almost or entirely disappears. The strength of the flavor depends on the length of time it is heated. The sugar content of the garlic you use will determine how your end black garlic will be. Higher sugar content garlic will produce a milder, more caramel-like flavor. And a clove of garlic with a low sugar content produces a sharper, somewhat more acidic flavor. The easiest way and the way that I like making black garlic is with a black garlic fermenter.

Or can the pot be removed and placed in an oven or on low on the stove top? If you would prefer not to smell the garlic, it might be wise to put the fermenter in a pantry or basement. Be careful using the oven.

Select Country. Take a quick black garlic internet tour and it is quickly clear. A lot of people are talking about black garlic and much of the information is conflicting. But one thing everyone agrees on: the flavor is nearly indescribable and the culinary possibilities endless. Descriptions include tastes of dark caramel, chocolate, hints of balsamic vinegar, molasses, fruity aroma, and hints of vanilla.

Your email address will not be published. How to make black garlic or fermented garlic? There are two methods of making fermented garlic! The first fermented garlic recipe uses salt brine to ferment garlic cloves, and the second recipe uses low heat to ferment whole garlic cloves turning them into black garlic. Both are extremely beneficial for our bodies! Black garlic is made of fresh garlic that has been fermented.

How to make a black garlic fermenter

It was brought into me by a vendor as a free sample and a new product. Since that day, I have been determined to re-create the process for making black garlic. It took about 6 months of trial and error, but the final results were better than I hoped for. The purpose of this Instructable is to give a very clear and clean cut process to making black garlic, this process was on my mind and there were tiny bits of information on the internet that dabbled in the process but none of them gave me clear directions. The most important piece of equipment that you will need is a fermenting box. This little, or large, box will allow the garlic to sit at a consistent temperature for the allotted time. I found that a wine cooler works the best because it is insulated, therefore it will hold the heat very well. For the fan, I actually had an old hood unit from my stove that I replaced, so I kept the housing that the fan sat in and just cut the metal down to fit it into the wine cooler. I also kept the switches in-tact to be used to control the fan speed and whether I want the light on or not. I now have a fan and two switches to control the two elements that will regulate and circulate my heat.

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Our poultry shears have heavy-duty, super-sturdy blades that readily cut through cartilage, joints, and bones. Any idea why so much difference in time? Be sure you have removed the rack and follow the instructions online. Now take the black wire from the outlet cord and secure it onto the red screw. What if it were possible to get all the healthy benefits of garlic without the raw, potent aftertaste and stench? It was brought into me by a vendor as a free sample and a new product. Tom Rance. It is a thermal Maillard reaction. However, more research is needed. Once he garlic has the proper color and consistency you can begin to dry the garlic which will do two important things. This is far greater than what many articles are stating.

Black garlic is a unique and flavorful ingredient that can elevate any dish.

Simplify, Live, Love encourages busy families to lead healthier lives and to focus on what matters — good food, fun memories, and dear family and friends. What actually happens to the garlic when it is kept for weeks at low temperatures in a humid environment, is that the enzymes that give fresh garlic its sharpness break down. Thank you for subscribing! Yield : Varies with pot size. Black garlic is NOT fermented The black color results from a common chemical reaction involving sugars called the Maillard process. At this point the finished product is all up to you, I removed all but a few samples which I left in the box for two more weeks to remove all of the moisture and now have a dried black garlic that can be turned into a powder. Luckily for us, it also has incredible health benefits. One simple option is to make a delicious flavored butter that will elevate any dish. We then made the black garlic orange sauce recipe and glazed baked salmon. The sugar content of the garlic you use will determine how your end black garlic will be. It has a one-touch program that sets the black garlic fermenter to a temperature of f and an automatic fermentation count system. This is how I understand it was done traditionally. Drill one more hole in the top and feed those two sets of wires through the box and out the top. Black Garlic Multi-Purpose Fermenter.