how to make black garlic at home and factory

Home black garlic-how to make black garlic at home

Step 1: Choose garlic, choose complete, fresh, full, no insects, no rot.
Step 2: Soak the garlic, soak the garlic half an hour in advance, take it out to dry. Let the garlic absorb enough water.

Step 3: Put the bamboo net on the bottom of the rice cooker to prevent the garlic from sticking to the bottom when baking.
Step 4: Put the garlic into the pot, put the dried garlic into the rice cooker and spread it flat to ensure the success rate of black garlic fermentation.
Step 5: Put on the bamboo fence, put the lid on the pot, and put it in the heat preservation state for about 15 days. Keep the pot on for heat preservation and do not turn off the electricity. This black garlic is done.
How do you know when the black garlic is done? Cut the garlic crosswise, if it’s a single layer of colour, it’s almost done.

Question or problem during fermenting,

Q：“I’m confused—everyone else seems to take weeks to make black garlic, but mine is ready in just eight days max. Plus, I have to keep the vent closed; if I open it, the garlic turns rock-hard. Am I doing something wrong?”

A: Yes，during ferment, have to make sure no lack of water inside garlic, even you close the oven, humidity inside garlic can go out, the best way is to put some water at bottom of oven, or put garlic inside a plastic bag,

Q:Can I use freshly harvested garlic right away to make black garlic, or does it need to dry/cure for a few weeks before going into the fermenter? 

A: yes, you can use fresh harvest, but after ferment the peel will also ferment to black, if you not like, you can peel it or after peel a little dry , then go to ferment,

Q:I just finished my first black garlic batch in a crockpot—some cloves were in sealed jars, others tightly wrapped in foil. After four weeks, I opened a foil-wrapped one: the flavor is right, but it’s very wet and mushy. What should I do next?

A：if you want store long time, have to dry them, use a dry machine, or peel them, put them in a dryer, or Store in a ventilated environment.

Factory product black garlic

Step 1 ： select fresh garlic, no scar and broken

Step 2 : load on trays, and put on cart,

Step 3: push cart inside machine, set high temperature and humidity,

a lot of people want to know the ferment temperature and humidity, this will be up to the machine you use, if your machine have humidity and temperature, then can set 75-90, if your machine only have temperature, thats will be have a very strick requirment of machine leak proofness,first three days you can set 88℃，then down to 65℃ to dry ,

Step 4: after 12-15days, push all cart out of mchine,

Step 5: package

Mainly Q, How to store black garlic after ferment,

How to Store Black Garlic (Including Ventilation Requirements)

1. Short-Term Storage (1-2 Months)

• Ventilated Environment: If the black garlic is fully fermented and dry, store it in a cool, ventilated area (e.g., a breathable bamboo basket or mesh container), away from moisture and direct sunlight.
• Sealed Storage: In high-humidity environments (e.g., southern regions), use breathable cloth wrapping or a ceramic jar with ventilation holes to prevent mold.

2. Long-Term Storage (3+ Months)

• Refrigeration: Place in the refrigerator (around 4°C) in a breathable food bag or a perforated airtight container to avoid condensation buildup.
• Freezing: Portion into breathable aluminum foil bags before freezing. Thaw at room temperature before use (extends shelf life up to 1 year).

⚠️ Important Notes

• Ventilation is Key: If freshly fermented black garlic retains moisture, air-dry it for 1-2 days before sealing to prevent mold.
• Regular Checks: If it becomes soft, develops an off odor, or shows white crystals (likely sugar bloom), increase ventilation or refrigerate immediately.

Why Ventilation?

Post-fermentation black garlic may retain residual moisture. A completely airtight environment can promote mold, while controlled ventilation balances humidity. However, excessive exposure may dry it out—adjust methods based on storage conditions.

For special cases (e.g., vacuum-sealed or extremely dry climates), ventilation can be reduced.

Factory storage,

Production Workshop Requirements:

The facility must include a dedicated temperature- and humidity-controlled room equipped with dehumidifiers.

For post-fermentation black garlic with excessive moisture content:

• A dry environment with hot air circulation is required.
• While workshop ventilation is optional, maintaining extremely low humidity is mandatory.