2, the rice cooker clean, first put a little water to boil, sterilize the pot gall bladder and pour out the water. Then put a layer of gabion underneath. The only garlic in order in the gabion layer yards up.
3, spread all over the rice cooker, cover the rice cooker, press the cooking button.
4, press the cooking button after cooking will automatically jump to the heat preservation button. Keep warm for half a month. During the period every day to open the rice cooker once a day, the bottom layer of garlic to change up, the middle of the garlic and the top layer of garlic in turn for a change. That is, once a day to open the pot of garlic into the upper middle and lower three layers, the cycle of change, and then keep warm.
5, about two weeks or so, you can take out a garlic peeled, cut to see if the garlic meat inside black. Fermented black garlic is a whole black brown.
6, black garlic fermentation about half a month, generally black, if the heart of the garlic is not fermented, it is appropriate to extend the fermentation time. Fermented black garlic with a basket, put indoor ventilation for a day, natural cooling, drying.
7, dry good black garlic with a sealed jar, put in the refrigerator. Eat as you go.