How to make black garlic - 如何做黑蒜

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How to make black garlic - 如何做黑蒜

Unread postby master » Thu Nov 05, 2015 9:23 am

How to made black garlic with old rice cooker .


Last year 2014 , i had made more then 300 black garlic, the technique is with 1.8L old rice cooker, at Malaysia climate condition.

Superfood black garlic is easy to made - fresh garlic at USD2.00 and electricity at USD2.00

The most important is making black garlic is to test your old rice cooker - once you had experienced with your rice cooker - the 2nd time making will be very easy.

Malaysia - Johor

[hr]

In chinese.....

去年2014年,我做了300多黑蒜,该技术是1.8L旧电饭煲,在马来西亚的气候条件。

超级食品黑蒜是很容易做 - 新鲜大蒜在USD2.00和电力在USD2.00

最重要的是使黑蒜是测试你的旧电饭煲 - 一旦你经历过与你的电饭煲 - 第2次制作会很轻松。


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Re: How to make black garlic - 如何做黑蒜

Unread postby master » Thu Nov 05, 2015 9:30 am

Step #1 - Garlic selection.

Select fresh garlic that the skin cover the whole bulk of the garlic.

black Garlic (1) 黑心蒜.jpg
Black Garlic making - fresh garlic selection 1
黑蒜制造 - 新鲜大蒜选择1


[hr]

black Garlic (2) 黑心蒜.jpg
Black Garlic making - fresh garlic selection 2
黑蒜制造 - 新鲜大蒜选择2



选择新鲜大蒜,皮肤覆盖大蒜的整块。



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Re: How to make black garlic - 如何做黑蒜

Unread postby master » Thu Nov 05, 2015 9:36 am

Step #2 - Clean your old rice cooker and prepared one 12 inches aluminum paper.

black Garlic (3) 黑心蒜.jpg
Black Garlic making - rice cooker and aluminum paper
黑蒜制作 - 电饭煲和铝纸


[hr]

清理旧电饭煲准备了一份12英寸铝纸。



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Re: How to make black garlic - 如何做黑蒜

Unread postby master » Thu Nov 05, 2015 9:46 am

Step #3 - Place about 40 fresh garlic into the rice cooker and place the aluminum paper on top the garlic - try to cover all the garlic.

black Garlic (4) 黑心蒜.jpg
Black Garlic making - placing the fresh garlic and aluminum into the rice cooker.
黑蒜制作 - 将新鲜的大蒜和铝放入电饭锅


放置约40新鲜大蒜放入电饭锅,并将铝纸在上面大蒜 - 尽量覆盖所有的大蒜。


black Garlic (5) 黑心蒜.jpg
Black Garlic making - placing the fresh garlic and aluminum into the rice cooker.
黑蒜制作 - 将新鲜的大蒜和铝放入电饭锅


Good Luck.


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Re: How to make black garlic - 如何做黑蒜

Unread postby master » Thu Nov 05, 2015 9:58 am

:smile:

Step #4 - Connect current to the rice cooker and on the current - the rice cooker must be at ---Keep Warm ---

black Garlic (6) 黑心蒜.jpg
Black Garlic making - cooker setting selection.
黑蒜制作 - 电磁炉设置选择。



[hr]

连接电流电饭煲和当前 - 电饭锅必须是---
保暖 ---

:smile:


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Re: How to make black garlic - 如何做黑蒜

Unread postby master » Thu Nov 05, 2015 10:17 am

Step #5 - Location selection - try to place the rice cooker outside your house - the smell is very strong for the first few days.

black Garlic (7) 黑心蒜.jpg
Place the rice cooker at a place that you can't smell the cooking.
放置电饭煲,在你不能闻到做黑心蒜的地方。


[hr]

选址 - 尝试把电饭锅你的房子外面 - 气味非常强劲的最初几天。

End.

Good Luck and Success.

After 4 days - need to open the rice cooker to turn the garlic - top half goes to the bottom and bottom half goes top - then cover back the aluminum, and continue the Keep Warm.

4天之后 - 需要打开电饭煲把大蒜 - 上半部分转到底部,下半部分去顶 - 再盖回铝,并继续保持温暖。

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Re: How to make black garlic - 如何做黑蒜

Unread postby master » Sun Nov 08, 2015 9:38 pm

black Garlic - 4th day.jpg
Black garlic - 4th day.


Today is the 4th day of making black garlic - you need to open the cover of the rice cooker and remove the foil , remove the garlic from the top half of the rice cooker and keep it one side (A), remove the bottle half of the garlic from bottle half of the rice cooker and keep separately at another place(B).

Use tissue to clean the bottom of the rice cooker - first place back the top half of the garlic you just removed(A) - then place back the bottom half of the garlic you just remove.(B) - into the rice cooker. Place back the used aluminum foil and close the cover - keep the rice cooker at [ KEEP WARM ]

Good Luck

On the eight day - again we have to turn the black garlic. That is every 4 days, need to turn, special instruction on the 12th day. :smile:

[hr]
In Chinese

今天是使黑蒜的第4天 - 你需要打开电饭煲的盖子,取出箔,从电饭煲的上半部分取出大蒜,并保持它的一边(A),取出底部一半从黑蒜分别保持在另一个地方(B)。

用纸巾擦拭电饭煲的底部 - 首先,放回你取出了大蒜(A)进入电饭煲 - 然后将(B) - 放入电饭锅。将用回铝箔,盖上盖子 - 保持电饭煲[ KEEP WARM 保暖]

祝你好运

在第八天 - 我们再次把黑蒜转。即每4天,需要转动,特殊指令在第12天。

祝你好运



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Re: How to make black garlic - 如何做黑蒜

Unread postby master » Thu Nov 12, 2015 8:00 pm

black Garlic - 8th day.jpg
black Garlic - 8th day - 黑蒜 - 8天


Today is the 8th day of making black garlic - you need to open the cover of the rice cooker and remove the foil , remove the garlic from the top half of the rice cooker and keep it one side (A), remove the bottle half of the garlic from bottle half of the rice cooker and keep separately at another place(B).

Use tissue to clean the bottom of the rice cooker - first place back the top half of the garlic you just removed(A) - then place back the bottom half of the garlic you just remove.(B) - into the rice cooker. Place back the used aluminum foil and close the cover - keep the rice cooker at [ KEEP WARM ]

If the garlic is soft when press - you success rate is 99% .

Good Luck

On the eight day - again we have to turn the black garlic. That is every 4 days, need to turn, special instruction on the 12th day. :smile:

[hr]
In Chinese

今天是使黑蒜的第8天 - 你需要打开电饭煲的盖子,取出箔,从电饭煲的上半部分取出大蒜,并保持它的一边(A),取出底部一半从黑蒜分别保持在另一个地方(B)。

用纸巾擦拭电饭煲的底部 - 首先,放回你取出了大蒜(A)进入电饭煲 - 然后将(B) - 放入电饭锅。将用回铝箔,盖上盖子 - 保持电饭煲[ KEEP WARM 保暖]

祝你好运

在第12天 - 我们再次把黑蒜转。即每4天,需要转动,特殊指令在第12天。

第8天如果大蒜是软的,您的成功就是99%。

祝你好运



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Re: How to make black garlic - 如何做黑蒜

Unread postby master » Mon Nov 16, 2015 10:07 pm

black garlic bulks 12th days -.JPG
black garlic bulks 12th days - 黑蒜12天



Turn the garlic - bottom half to top and top half to bottom.

Today garlic should be soft and moist .

[hr]

In chinese.

却将大蒜 - 下半部到上,上半部分为底部。

今天,大蒜应该是柔软润泽。

[hr]

black garlic clove 12th days -.jpg
black garlic clove 12th days - 黑蒜12天


Use a small knife to cut a small piece - if the garlic is slightly blacken and soft - it is the correct method .

Will shift the black garlic again - on the 16 days - normally - the Black garlic will be ready on the 28th days.

[hr]

用小刀子切一小片 - 如果蒜稍微发黑和软 - 这是正确的方法。

将再次转向黑蒜 - 在16天 - 正常时间 - 黑蒜将熟在28天。

:vh:


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Re: How to make black garlic - 如何做黑蒜

Unread postby SAG » Wed Nov 18, 2015 11:22 pm

Dear Master,

I'm reading about black garlic methods and some say it's black and ready on day 12. Why does it need to sit for 28 days? :thinking

I finally got my rice cooker and will be buying some garlic bulbs in the next couple of days. I'm going to start with a smaller amount to see how it turns out. I"m looking forward to trying it.

With love and blessings. :respect:
SAG

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Re: How to make black garlic - 如何做黑蒜

Unread postby master » Thu Nov 19, 2015 12:08 pm

SAG wrote:Dear Master,

I'm reading about black garlic methods and some say it's black and ready on day 12. Why does it need to sit for 28 days? :thinking

I finally got my rice cooker and will be buying some garlic bulbs in the next couple of days. I'm going to start with a smaller amount to see how it turns out. I"m looking forward to trying it.

With love and blessings. :respect:
SAG


I had made Black Garlic from 6 days to 50days. :smile:

One need to understand what is fermentation to get the best result .

Normal garlic is 1x - black garlic is 10x. ( more powerful )

During the fermentation of black garlic - making garlic turn black is very easy - however - it is not easy to get black garlic 10 time more powerful then normal garlic.

Those black garlic selling in the shop - normally is about 50 days fermentation .

No point in starting small - it might not work - need to fill at least 80 % of rice cooker.

Good luck.

master atan.

Johor - Malaysia

[hr]in chinese 中文

我做黑蒜6天50天。 :smile:

一個需要了解什麼是發酵,以獲得最好的結果。

普通大蒜1X - 黑蒜是10倍。 (更強大)

在黑蒜的發酵 - 使大蒜變黑是很容易 - 但是 - 這是不容易得到黑蒜10倍功能更強大的再正常的大蒜。

在店內的那些黑蒜銷售 - 通常是50天左右發酵。

測試少量 - 它可能無法正常工作 - 需要填補至少80%的電飯煲。

祝你好運。

柔佛 - 馬來西亞

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Re: How to make black garlic - 如何做黑蒜

Unread postby choesf » Fri Nov 20, 2015 2:23 pm

Good afternoon, dear Master :D:

I was rotating my garlic in the rice cooker when I noticed that the garlic is already dark in colour inside the skin. I opened one clove of garlic to see and it is already black in colour. The black garlic texture is soft, like jelly, and I ate it to see how it tasted - it is not as sweet and sour (like prunes) like the ones you gave me - only about 80% "ripe"... :thinking

What shall I do? It is only Day 9 for the garlic to age in my rice cooker. :thinking

With love and blessings :g ,

choesf :respect:

BG Day 9 - Black.JPG


My type of rice cooker -

BG Day 5.jpg
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Re: How to make black garlic - 如何做黑蒜

Unread postby master » Fri Nov 20, 2015 7:47 pm

It is too hot inside the rice cooker. :smile:

I think of 2 reasons .....

1. Rice cooker is too hot.

2. You cover the air vent - this can cause the heat to build up in the rice cooker.

It is fine - your black garlic - as long as it is soft - check the garlic every 2 days - if the garlic start to harden - the garlic is ready - you have to remove all garlic from the rice cooker - keep it for few days - then you can start eating it - 2 cloves per day.

It is about 30 % more powerful then normal garlic now .

master atan.

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Re: How to make black garlic - 如何做黑蒜

Unread postby master » Fri Nov 20, 2015 8:05 pm

black garlic bulks 16th days -.jpg
black garlic bulks 16th days - 黑蒜16天


Turn the garlic - bottom half to top and top half to bottom.

Today garlic should be soft and moist .

The skin should look darker and shrink.

[hr]

轉大蒜 - 下半部到上,上半部分為底部。

今天,大蒜應該是柔軟潤澤。

皮膚應該顯得較暗和收縮。

[hr]
black garlic clove 16th days -.jpg
black garlic bulks 16th days - 黑蒜16天


The cloves start to get darken and moist. :smile:

We will turn it again on the 20th day,.

master atan.

[hr]

黑蒜開始變得黑而濕潤。

我們將再次打開它的第20天

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Re: How to make black garlic - 如何做黑蒜

Unread postby choesf » Sat Nov 21, 2015 8:11 am

Good morning, dear Master :D:

Thank you for your advice. I will try to find another method to control the nasty black garlic smell in my house the next time, without having to cover the rice cooker with the microwave food cover. :thinking

I will monitor my black garlic for now and hope they can stay in the rice cooker as long as possible to ferment.

The rice cooker air vent and top was only covered for the first 3 days, and for the past week, it was uncovered. :thinking

With love and blessings,

choesf :respect:



master wrote:It is too hot inside the rice cooker. :smile:

I think of 2 reasons .....

1. Rice cooker is too hot.

2. You cover the air vent - this can cause the heat to build up in the rice cooker.

It is fine - your black garlic - as long as it is soft - check the garlic every 2 days - if the garlic start to harden - the garlic is ready - you have to remove all garlic from the rice cooker - keep it for few days - then you can start eating it - 2 cloves per day.

It is about 30 % more powerful then normal garlic now .

master atan.

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Re: How to make black garlic - 如何做黑蒜

Unread postby choesf » Sat Nov 21, 2015 1:10 pm

P.S. I took the temperature in my rice cooker at the "Keep Warm" function -it is around 80 degrees Celcius inside; and that is without the microwave food cover for the past 7 days. I read that other rice cookers register around 60 degree Celcius? :thinking
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Re: How to make black garlic - 如何做黑蒜

Unread postby master » Sun Nov 22, 2015 1:51 pm

choesf wrote:P.S. I took the temperature in my rice cooker at the "Keep Warm" function -it is around 80 degrees Celcius inside; and that is without the microwave food cover for the past 7 days. I read that other rice cookers register around 60 degree Celcius? :thinking


Look like your rice cooker is a little too hot.

We will see how many days the garlic can remain in you rice cooker.

master atan

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Re: How to make black garlic - 如何做黑蒜

Unread postby master » Tue Nov 24, 2015 7:23 pm

black garlic bulks 20th days -.jpg
black garlic bulks 20th days - 黑蒜20天


Turn the garlic - bottom half to top and top half to bottom.

Today garlic should be soft and moist .

The skin should look darker and shrink.

[hr]

轉大蒜 - 下半部到上,上半部分為底部。

今天,大蒜應該是柔軟潤澤。

皮膚應該顯得較暗和收縮。

black garlic clove 20th days -.jpg
black garlic clove 20th days - 黑蒜20天


The cloves start to get darken and moist. :smile:

We will turn it again on the 24th day,.

master atan.

[hr]

黑蒜開始變得黑而濕潤。

我們將再次打開它的第24天

Johor - Malaysia

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Re: How to make black garlic - 如何做黑蒜

Unread postby SAG » Thu Nov 26, 2015 2:32 am

:yp: Hello Dear Master,

I thought I would post some pictures of my garlic experience. :yp:

I started out on Saturday Nov 21st. I had 15 very large garlic bulbs that would fit in my rice cooker that says it makes 14 cups of rice.
I put the foil on the top but didn't realize I was supposed to put it on the bottom. Some of them went a bit brown from sitting on the bottom of the pot.

Here is my setup outside in a cold Canadian winter (not even cold yet but we did have some snow already) and what I have done to keep the rain and snow from getting at the electrical parts.

I put the cooker on a metal cookie sheet or platter to keep it off the wet deck so that it stays dry when it rains or snow. It started to rain shortly after I set this up.I then put a large home depot pail on top of it. Over the winter I might have to put a heavy tarp over top to keep ice and snow off it. I also put a large brick on top to keep the pail from blowing over in the wind. I'm actually thinking that if someone has a big wooden dog house it might be a good place to house the cooker to keep it dry all year round. :vgood:

One bulb is quite large. I put a Chinese coin next to it so you can see the size of them. :D: I was only able to get 15 of these large bulbs in my rice cooker. The type of garlic I used was the one with purple strips on the skins.

They will be rotated on Tuesday Nov 25th.

With Love and Blessings, :respect:
SAG
Attachments
How I cover them.JPG
This is what I covered them with. Any large covering would be good and I also made sure air can get under the pail.
Size of one bulb.JPG
This is the size of one bulb next to the Chinese coin.
Garlic in the Cooker.JPG
They are ready to be covered with foil

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Re: How to make black garlic - 如何做黑蒜

Unread postby SAG » Thu Nov 26, 2015 2:38 am

Hello Dear Master,

Today the garlic has been cooking for 4 full days. I have pictures of the garlic I removed from the cooker. I found the garlic to be quite soft and somewhat quite damp from the humidity.

The garlic has turned brown and looks OK. I noticed some parts were a bit too brown on the bottom from over heating by touching the bottom of the cooker without protection of foil.

I will rotate them again on Saturday to see how they are doing. I might open one clove to test it.

With love and blessings, :respect:
SAG :g
Attachments
Back in the cooker.JPG
They are all back in the cooker and ready for their foil top.
One from the bottom.JPG
This is a picture of one that I took from the bottom. It is quite soft and brown after only 4 days.
Bottom Ones.JPG
This picture is from the bottom level that will be moved to the top.
Top level.JPG
This picture is from the top level that will be rotated to the bottom level.

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Re: How to make black garlic - 如何做黑蒜

Unread postby choesf » Thu Nov 26, 2015 9:19 am

Hi there, dear SAG :D:

Wow, your Canadian garlic bulbs are so huge! It is a good variety of garlic - the type with the purple colour - I read that they have more nutrients and are sweeter than the plain white ones. It is certainly fascinating and wonderful to read your black garlic making experience in Canada, where it is winter now - thank you for sharing! :claphand: :yp:

I will be harvesting mine today (Day 15 only) because I worry they may turn hard since they got soft and black already on Day 9 earlier. :thinking

With love and blessings :g ,

choesf :respect:
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Re: How to make black garlic - 如何做黑蒜

Unread postby master » Thu Nov 26, 2015 7:03 pm

:thinking SAG.

Look fine to me - we will see how the garlic respond to your rice cooker the next 10 days - then i will adjust it for you .

It is important that the foil must be at the top of the garlic.

Good news is - it is soft - seem like it has a lot of water in it.

master atan.

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Re: How to make black garlic - 如何做黑蒜

Unread postby master » Sat Nov 28, 2015 11:51 pm

black garlic bulks 24th days -.jpg
black garlic bulk 24th days - 黑蒜24天


Turn the garlic - bottom half to top and top half to bottom.

Today garlic should be soft and moist .

The skin should look darker and shrink.

[hr]

轉大蒜 - 下半部到上,上半部分為底部。

今天,大蒜應該是柔軟潤澤。

皮膚應該顯得較暗和收縮。

[hr]
black garlic clove 24th days -.jpg
black garlic bulk 24th days - 黑蒜24天


The cloves start to get darken and moist. :smile:

When you cut one black garlic to check - taste it - If the black garlic taste sweet and no garlic smell - you can remove one bulk of black garlic and eat 2 cloves when it is warm - the balance keep it in and open place or fridge , you can start eating 2 cloves of the bulk garlic every day .

We will turn it again on the 28th day,.

master atan.

[hr]

黑蒜開始變得黑而濕潤。

当你切一黑蒜检查 - 品尝它 - 如果黑蒜味道甘甜,无蒜臭 - 你可以拿出一个大黑蒜,吃2小蒜, 保持它在开放的地方或冰箱,你就可以开始每天吃2瓣小蒜。

我們將再次打開它的第28天

Johor - Malaysia

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Re: How to make black garlic - 如何做黑蒜

Unread postby SAG » Tue Dec 01, 2015 11:37 am

Dear Master, :smile:

I will post my black garlic for 8th day tomorrow. I think they are doing well. On day 12t I will open a bulb to see the clove and take some pictures. I think they are already black and the top layer is very wet and soggy...the bottom level is nice and soft but dryer. :yp:

I can't wait to try it but right now the smell still stinks like strong garlic. :omg:

With love and blessings. :respect:
SAG :g

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Re: How to make black garlic - 如何做黑蒜

Unread postby master » Tue Dec 01, 2015 12:16 pm

SAG wrote:Dear Master, :smile:

I will post my black garlic for 8th day tomorrow. I think they are doing well. On day 12t I will open a bulb to see the clove and take some pictures. I think they are already black and the top layer is very wet and soggy...the bottom level is nice and soft but dryer. :yp:

I can't wait to try it but right now the smell still stinks like strong garlic. :omg:

With love and blessings. :respect:
SAG :g


:thinking As long as the garlic is soft and moist - success rate is more than 80 %.

To early to taste it - for 12 days, unless it had turned black.

master atan.



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