Step 2: Put the prepared garlic into the rice cooker, cover the cooker with a lid, and seal the lid tightly at all possible leaks, mainly to prevent too much of the garlic flavor from being lost.
Step 3: Start the rice cooker's heat preservation gear, heat preservation 12 to 15 days can be taken out of the garlic, this time the garlic cloves have turned black.
Step 4: Place the black garlic in a cool, ventilated place to air-dry for about 5 days, then it can be put away and sealed for storage.
Supplementary notes:
1, after 12 to 15 days of fermentation, garlic can become black garlic, but take it out after 20 days for better results and flavor, and more than 40 days is better, the authentic practice is to keep warm for 60 to 90 days.
2, black garlic insulation fermentation period try not to open the lid, the more air enters, the greater the impact on the fermentation.
3, there are many ways to seal the rice cooker, for example, you can use tinfoil to wrap the whole lid, then cover and add the right amount of weight to press on.
4, garlic in the insulation fermentation period do not touch any plastic products, otherwise the black garlic made will have a bad smell, and the harmful ingredients in the plastic will also enter the garlic.
5, the normal fermentation temperature of black garlic is between 55 and 65 degrees Celsius, but not all rice cookers can be insulated at about 60 degrees, before you make it, find out what the insulation temperature of your home rice cooker.
6, can be used to maintain the temperature between 55 to 65 degrees Celsius instead of rice cooker, but must be able to seal and will not automatically shut down.
7, the longer the heat preservation and fermentation time, the garlic cloves will be more black in color, the more powerful the medicinal health effects, the better the taste. Usually after 40 days will become black color, and eat a little soft a little sweet.
Reminder: be sure to pay attention to safety during the insulation ah.