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.

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.

How to make a black garlic fermenter

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. No surprise black garlic is the new wonder ingredient for high-end chefs and cooking shows. Learn how to make black garlic at home. It is easy with a Folding Proofer. The black color results from a common chemical reaction involving sugars called the Maillard process. This is what causes browning in many foods such as sauteed onions, seared steak, toast, pretzels, and even roasted coffee beans. The reaction produces hundreds of flavor-making compounds giving black garlic its unique taste.

Instead, black garlic will have higher levels of antioxidants up to twice the amount and S-Allycysteine, an anti-carcinogen, when compared to raw garlic. Just make sure the bottom of the pot fully contacts the aluminum heater plate in the proofer. I first encountered Black Garlic back in the 80s when specsavers glasses made it in a earthen crock buried in a hot compost heap.

Black garlic is a unique and flavorful ingredient that can elevate any dish. It is made by aging whole heads of garlic in low temperatures and high humidity for several weeks. This turns the cloves into a dark, black color and transforms the taste into a sweet and savory flavor. Not only does it taste great, but it also has many health benefits. Black garlic contains high levels of antioxidants and has been shown to help with blood pressure, cholesterol, and immune function.

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.

How to make a black garlic fermenter

Black garlic is a unique and flavorful ingredient that can elevate any dish. It is made by aging whole heads of garlic in low temperatures and high humidity for several weeks. This turns the cloves into a dark, black color and transforms the taste into a sweet and savory flavor. Not only does it taste great, but it also has many health benefits. Black garlic contains high levels of antioxidants and has been shown to help with blood pressure, cholesterol, and immune function. It may even help protect against cancers!

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I love this. Or can the pot be removed and placed in an oven or on low on the stove top? Once the thermostat has been mounted, you are ready for wiring. If you are using a black garlic fermenter, skip this step. Another third were dark brown the color of dry dates , and the other third was light brown the color of golden raisins. The cloves at the top could be just a few degrees cooler and, therefore, may possibly take more time to finish. If you would prefer not to smell the garlic, it might be wise to put the fermenter in a pantry or basement. I also kept the switches in-tact to be used to control the fan speed and whether I want the light on or not. It has been used in Asian cuisine for centuries, but its popularity has only recently spread to western cuisine. As long as basic food safety guidelines are followed, making black garlic at home is generally considered safe! Leave a Reply Cancel reply Your email address will not be published. We have had frozen black garlic for 6 months this way with great success. Simply put, black garlic is garlic that has been changed through a chemical reaction called the Maillard reaction, the same process you use to sear meat. Related Recipes. The Folding Proofer provides the ideal environment for making black garlic.

You can save a lot of money and make this black gold at home. All you need is a black garlic fermenter and patience.

I found that a wine cooler works the best because it is insulated, therefore it will hold the heat very well. It should be a very dark brown or black in color. We find totally conflicting recommendations on storage of black garlic from do not peel and refrigerate to peel all and put in paper bag inside hermetically sealed plastic bag. Now take the black wire from the outlet cord and secure it onto the red screw. All of these methods will produce black garlic, but the time and temperature are different depending on the method you choose. Our black garlic experiments revealed the shortest time possible at an ideal temperature in our Proofer to be 4 weeks. All the best to you. Joan Obrien. If the outer papery skin of the bulb has soil or debris, remove just enough to expose clean skin. We are delighted you were pleased with the recipe. Esteban — We have yet to have this problem, but perhaps you are doing a larger batch than we have. If you are having difficulty viewing or navigating the content on this website, or notice any content, feature, or functionality that you believe is not fully accessible to people with disabilities, please call our Customer Service team at or email our team at contact brodandtaylor. Introduction: Fermented Garlic Black Garlic. Over time the garlic starts browning and eventually it becomes black.