6L Black Garlic Fermenter,Yogurt Maker with Adjustable Temperature & Time Control,Kimchi machine,Sweet Rice Wine Maker Full Automatic,Natto Maker,FCC UL Listed

Ferment Garlic, turns black and no longer tastes like garlic, outstanding taste so unique and a delight. And the fermentation boosts the healt effect of Garlic what’s not to love.

Totally the best thing since sliced bread! This bad boy has paid for itself several times over. Don’t use it inside though. I run mine in the shed. It will get very “fragrant” lol if you like black garlic and want to make your own go with this maker. Easy to use and produces excellent black garlic when used correctly and after you figure out what setting work for what end product you want. Personally I like a very sweet, firmer but not tacky end product. I use pure white multi clove garlic on the multi clove setting for nine days, then 8 hours of rest, then dry setting for 30 hours with the lid cracked, after this process it will be about perfect for my tastes but I do let the garlic sit out on the counter for 2 days before putting it in the fridge. I have made 7 batches of black garlic so far and it still works great. It will tightly fit 4lbs of bulbs per batch. And back them in there, your end product will be more consistent. Good luck and I hope this was helpful!

CONS 1. I deducted 1 star for the poor quality the of instructions. The video on the Amazon website is confusing and not very helpful. 2. You need pay attention to the electrical cord if you move the unit once you have started it. The connection on the unit I received is very loose and easily disconnected if bumped. OTHER - Not all garlic is equal - This is the one element that you have the most control over. I have been buying Polar Black Garlic which is excellent, but it is made with "solo" garlic, a distinct type of garlic that is not readily available. Rather than forming a head containing several cloves, solo garlic is a single very large clove. The black garlic made from the solo variety is sweet if you eat it by itself...which I do. The black garlic that I made with loose garlic from my local grocery store is slightly bitter if you eat it by itself, so you may be disappointed if you have been buying black garlic. I am going to experiment with elephant garlic which is milder by nature and other "soft-neck" garlic. I'll try to do an update later. BLACK GARLIC SETTING - Another review recommended setting it on "solo garlic". I'm not sure if that recommendation comes from experimentation. As I mentioned above, "solo garlic" is a specific type of garlic that produces 1 very large single clove rather than a head. I used the "garlic" setting instead and checked at 7 days. It was completely black at 7 days, but a little firmer than the commercial black garlic that I buy, so I decided to leave it for another 2 days. Unfortunately, I bumped the electrical cord and it lost its electrical connection, so the experiment continues. Otherwise, the finished product was pretty good, albeit a little bitter. I'll try it in recipes to see if the bitterness is evident and will update.

So far I have used this to culture multiple batches of yogurt and to rise bread dough and it’s worked perfectly for both tasks. It has a large capacity and can hold an entire gallon of milk. Each function has various setting options for time and temperature is in Celsius. It’s a similar design to a small instapot with a removable interior stainless steel pot making for ease of use and of cleaning. Will eventually try out the other functions such as making black garlic and fruit enzymes.

Make yogurt, make natto, make that black garlic, every thing you need to make your belly happy. Easy to use. Easy to clean. The size of rice pot, easy to store,too. Some recipes included, find more on the internet.

Excellent product, thank you, it works great. I made a garlic fermentation for the first time. I recommend it. Excelente producto gracias funciona genial. Hice una fermentación de ajos por primera vez. Lo recomiendo.

Compalies highest rated item Used teh main program cycle - reported as the best and safest cycle ABYSMAL - complete failure on programmed cycle galics were black BUT HARD AS CHARCOAL AND HAD CHARCOAL TASTE. At $1/garlic and ten garlics TOTAL WASTE

We have had this black garlic maker for over a year. It works great. Thru trial and error, we have found the best practices that will deliver good moist black garlic every time. Here is the list: 1). Do not run the device inside your house. The smell is awful. Use a garage or rainproof area outside, instead. 2). Fill the pot to capacity each time. It will hold 3 to 4 pounds of garlic. It cooks better if it is full. 3). Use large garlic bulbs. If you use small bulbs, you will get tiny nodes and these are a pain to work with. Our favorite is the big bulk garlic at Harris teeter. 4). Add filtered water to the pot before starting. This is critical to avoid overly dry black garlic. If you don’t do this, you are rolling the dice on whether the garlic in the pot has enough internal moisture to keep the inside air moist during the entire process. Sometimes the garlic will have enough internal moisture and sometimes not. It it runs out of moisture the black garlic will be hard and dry. There are two ways to add water. One way is to add filtered water to the bottom of the pot as high as possible without touching the garlic. The other method to to soak the garlic in the pot after putting in the basket, for a couple of minutes, drain the water out and then start cooking. 5). Cook for 9 days. 6). If the black garlic is too moist, air dry in an open container for few hours.

Articolo arrivato perfettamente imballato in ogni suo componente, mi ha davvero stupito. Mi aspettavo “il classico prodotto” e invece mi ha completamente soddisfatto, soprattutto la cura maniacale per ogni dettaglio nell’inscatolamento e per la qualità costruttiva dell’articolo. L’ho preso essenzialmente per fare l’aglio nero….l’articolo arriva con tanto di manuale (solo in lingua inglese o comunque non italiano ma facilmente traducibile) ed è di semplicissimo funzionamento. Personalizzabile anche nella temperatura (con dei limiti però) e nella durata del funzionamento. Una precisazione obbligatoria da fare: ho letto molte recensioni in cui ottenevano aglio nero ma duro come l’asfalto….secondo me dovrebbero essere + chiari nelle istruzioni e spiegare per filo e per segno come ottenerlo nel migliore dei modi. Se si seguono alla lettera le istruzioni si otterrà si dell’aglio nero ma immangiabile talmente è duro. Mi permetto di dare un consiglio per ottenere con assoluta certezza l’aglio nero: riempite la pentola con mezzo litro di acqua, dopodiché sbucciate tutti gli spicchi d’aglio e inseriteli all’interno della stagnola formando delle “palle” e inseriteli all’interno del cestello dato in dotazione. Il cestello inseritelo all’interno della pentola facendo attenzione che l’acqua non tocchi la stagnola. Accendete ora il Fermentatore sulla funzione “garlic” (in realtà non cambia nulla tra “garlic” e “solo garlic”) e mettete i giorni desiderati. Mezzo litro di acqua vi basterà per coprire 9 giorni circa, ma potete sempre aprirlo di tanto in tanto per verificare se c’è dentro ancora acqua. In caso non fosse, aggiungetela tranquillamente. L’aglio nero per venire ha bisogno di temperatura e umidità, in questo caso ci sono entrambi i fattori. Se non aggiungete acqua avreste solo la temperatura e l’aglio verrebbe nero ma immangiabile talmente è duro. Provare per credere. Per concludere sono davvero contento e soddisfatto di questo prodotto

Great product. Does the job. I've used it to make some Lactobacillus Reuteri yogurt and black garlic. The temp settings for black garlic are a bit limited, so it's generally on the hotter side. Shame it doesn't support 60-70°C range for that. The only downside so far as I see, as the black garlic comes out quite dry and crunchy rather than soft. Aside from that, it's useful for other things like disinfecting things at high temps.

Super easy to do ! Just follow the not so easy to understand instructions and you'll be ok . First time around I played it by the book . I simply loaded the cooker to the absolute " MAX " with fresh organic Canadian garlic, closed the lid , set it for 9 days & let 'er roll ! At the end of the 9 days , I opened it up and all was absolutely perfect . Identical to the black garlic on Amazon & Costco . Only a little fresher tasting & I think a little stronger . Other wise texture , moisture and taste pretty much identical to the store bought stuff for a fraction of the price . The downside to the whole deal is this : There was a very , very , strong powerful odour of garlic in our home for the first 4 days , day 2,3,4 & 5 were the most difficult to tolerate . Our home is 1820 sq. ft . ( over 3600 sq ft . total ) and we put the cooker in a spare basement bedroom with the door closed . The last 4 days were tolerable or maybe we sort'a got use to the irritants , breathing difficulty and eyes irritated from the vapours . Best is to put the cooker in the garage , how ever it is -20 C here now , so we will be cooking our next batch in the garage when the weather is warmer , otherwise I don't think the cooker will complete the fermentation in a -20 C garage . I don't want to take the chance with 50 heads of garlic in the cooker . Aside from the very strong irritating odour , this unit is AMAZING and does a PERFECT job of the Black Fermented Garlic . Our home now has no smell , odour or irritants from the fermented garlic , so , alls well that ends well I guess ! Highly recommended ! Wayne S .

Works well, like expectet.

Great for making Black Garlic which I eat daily to help keep my blood pressure down. You must be medically monitored especially in the early stage. It works for me, it may not work for you, so if you're going to try it, only under medical supervision.