The demand for black garlic is on the rise, and people are increasingly interested in learning how to make it efficiently using an electric rice cooker. This blog has compiled and is sharing with you a method for preparing black garlic with just 3 simple steps, making it easy for you to prepare this delicacy for your family.
Making black garlic primarily involves the fermentation of garlic at a controlled temperature and humidity for several days. This process demands precise control of both moisture and temperature to avoid any mistakes.
What do you need to prepare black garlic?
First and foremost, you’ll need garlic, approximately 1kg, which is enough for one fermentation cycle. Try to select large and uniform garlic cloves.
Beer: 1 can, 1kg of garlic corresponds to 1 can of beer.
Electric rice cooker.
Large aluminum foil.
The yeast in beer aids in the fermentation of garlic.
The 3 Steps to Make Black Garlic Using an Electric Rice Cooker
Step 1: Prepare the garlic
After obtaining suitable garlic cloves, peel off the outer skins, clean off any dirt, and trim the stems.
Place the garlic in a container and pour beer over it, then let it soak for about 30 minutes. This step helps the yeast from the beer permeate the garlic.
Step 2: Arrange the garlic and start the fermentation process
After the initial preparation steps, wrap the garlic tightly in a large sheet of aluminum foil and place it in the electric rice cooker. Next, plug in the rice cooker and set it to the “warm” mode. Wrap the rice cooker with an additional layer of foil to insulate and maintain heat more effectively.
Tip: To ensure the safety and longevity of your electric rice cooker, switch the garlic to a different rice cooker after every 8-hour cycle or each day of fermentation. This helps prevent the rice cooker from overworking continuously.
The black garlic-making process can be monitored at various time intervals:
Day 1: At the start, there won’t be significant external changes.
Day 2: The garlic will appear white and have a smell resembling popcorn. Be cautious, as the rice cooker will be quite hot during this check.
Day 4: The garlic will start to soften and emit a mild fragrance, but the external appearance won’t change much.
Day 5: The garlic will begin to turn slightly brown.
Day 7: The garlic’s color will be noticeably darker than before.
Day 8: By this time, the garlic will have turned black.
Day 10: The garlic cloves will be dark brown, soft, with a sweet and slightly tangy taste.
Day 11: The garlic starts to dry, and the cloves turn black. They will be soft, pliable, slightly sweet, and tangy.
Day 14: At this point, the garlic is mostly dried, with the inner cloves completely black. They are soft and pliable to the touch, with a sweet and tangy flavor. If the finished black garlic still feels slightly moist after 14 days, leave it for a few more days.
Step 3: Remove and store the black garlic
Now, turn off the rice cooker, remove the black garlic, and store it in the refrigerator to use over time.
During the fermentation process, you can also open the rice cooker lid to check on the garlic daily. After opening, be sure to close the lid quickly, keeping each check under 5 minutes to avoid affecting the final product.
Although the process of making black garlic using an electric rice cooker is simple, it’s not without risks, as the fermentation process is quite intricate, and a minor mishap can ruin your garlic.
Wishing you success in your black garlic-making journey!