how to make black garlic at home and factory

Home black garlic

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.

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