Problems using my black garlic fermenter
I just got my fermenter and my garlic came out hard and dried. It also tastes bitter.
The machine I have is Homend 5L Black Garlic Fermenter Full Automatic Intelligent Control Garlics Maker Multiple Clove Garlic DIY Cooker.
Just wondering if anyone else has used a fermeter and has had this problem also.
Best Answer
Try it for just 7 or 8 days instead of 12. Some machines let you adjust the time starting at 7 days because for the garlic available in North America, 12 days is too long.
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How do you use black garlic fermenter?
Instructions:What temperature do you ferment black garlic?
Black garlic is obtained from fresh garlic (Allium sativum L.) that has been fermented for a period of time at a controlled high temperature (60\u201390\xb0C) under controlled high humidity (80\u201390%).What temperature should black garlic be?
Black garlic is easy to make Maintaining garlic at 140 \xb0F / 60 \xb0C for about 4 weeks (while ensuring that the garlic does not dry out) will produce excellent results. Think of it as a extra long and slow roasting process. The Folding Proofer provides the ideal environment for making black garlic.How do you store fermented black garlic?
Black garlic keeps best in the fridge after it has been opened. Be sure to store it in an airtight container, and add a paper towel or rag to the container so it can soak up any water that the black garlic drips out. When unopened, black garlic can easily be kept at room temperature.6L Black Garlic Fermenter, Kimchi machine
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Answer 2
Changes in humidity and changes in the garlic supply throughout the year mean that no single recipe is going to yield the same results every time. Each run must be checked daily starting at day 7.
The hard, bitter black garlic can be used, too. Grind and sift it for sprinkling on light colored dishes or adding to sauces or cooking greens.
Suggestions for a few things to do differently from the box instructions:
- completely peeling all cloves before instead of after curing makes it much easier to actually use the garlic when cooking and no flavor is lost in the discarded peels
- cloves all go into a plastic or semi-sealed foil bag to keep more moisture in
- remove the batch when it has the flavor you want, and tune the texture and moisture later
- partially drying the cured garlic in a dedicated dehydrator instead of in the black garlic machine frees up the machine for the next batch
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