2. After cleaning, put the skin into the fermentation box for fermentation for 6-9 days. Some people say that there is no fermentation box that can be put in the rice cooker or oven. It is not recommended, which is very dangerous.
3. It is best to choose glass or stainless steel containers, which must be resistant to high temperature. It is not recommended to use plastic containers. The containers should be sealed to prevent pollutants from entering. After being put into the fermentation box, the temperature should be controlled at about 6 degrees Celsius, and it should be kept on for 6-9 days.
4. In fact, this method has two fewer steps than the process of making black garlic in the factory, that is, high-temperature sterilization and three stages of temperature and humidity adjustment. Of course, this is also a key step, and of course, the black garlic made by ourselves also has certain health care effects.