6L Black Garlic Fermenter,Yogurt Maker with Adjustable Temperature & Time Control,Kimchi machine,Sweet Rice Wine Maker Full Automatic,Natto Maker,FCC UL Listed

Ferment Garlic, turns black and no longer tastes like garlic, outstanding taste so unique and a delight. And the fermentation boosts the healt effect of Garlic what’s not to love.

I Love it works excellent just cut it on shut it and it’ll be ready when it’s ready

Instructions are insane for something so simple but the device does a great job. Put garlic in. Press the button for multi-lobed garlic. There is a different button if you use solo garlic instead (garlic with one lobe instead of many). Does not work on elephant garlic (which is too big and actually is an onion, not garlic). The counter will now flash, temperature is Celsius, days until finished, and hours before finished. There is also a dehydrate button, supposedly used if the garlic is not dry enough. It should have the consistency of a gummy bear when finished. Mine functioned perfectly and did not need drying. Black garlic is sweeter than normal garlic and has a strong savory element. It's also extremely expensive. So you will want to make your own (which is cheap). This absolutely has to be done out in the garage or outside. The process releases an overwhelming garlic essence for an entire week and more.

I will start my review out with 4/5, but titrate the review up or down depending on the results. First impressions: The inner pot is aluminum but lined with some sort of non stick coating, the inner cage appears to be stainless steel. The instructions are poorly written and almost comical; if you buy one of these you will see. Pretty simple set up really. Stick your garlic in the cage, close it, insert it into the pot, close the lid, press and hold the "cancel" button for 3 seconds, hit the "solo garlic" button, and keep pressing it for the desired days you intend on fermenting your bulbs for 7-12. That's it, not it has a drying function to it I have yet to exercise, but will keep the review updated to see if it is even necessary. I will say this about the fermenter, it puts off a strong plastic smell once you fire it up, but that quickly dissipates in a few hours (suggestion: Do a dry run on your new machine without garlic in it for one day) . I am not sure if this will leech off into the garlic, but just thought I would share it for those who may be concerned. Update 1/4/2019: So I just cooked up my first batch of black garlic. Amazing!!! Now I am not sure if it is dehydrated enough, so I took out the garlic basket, wiped out the excess water in the bowl and on the lid, put the garlic back in and hit it up for 8 hours on the dry cycle. I don't really care about the texture so much, so I ate one bulb before putting the rest back in to dry. My wife told me that was too much, and that just two pieces is all I need for health benefits. LOL, I told her I don't care about the health benefits, as I am eating it for the taste. I could eat the whole basket if I knew my wife wouldn't kill me for doing it. I should have bought one of these long ago when my wife first mentioned it. I will update once the drying cycle has finished (might eat another bulb, LOL). I can see me running this machine 24/7/365. Oh, I will say that this machine will seriously stink up your house or restaurant with the smell of garlic, so you might wanna stick it out in the garage or something. We put ours under our range exhaust hood on the stove and placed the fan on low (this will only work if you have your hood vented to outside). No the least bit of smell in the house when cooking it. I think that I will opt on the garage next time as the cooker takes up some real estate on the range. If you plan on cooking yours in the garage, I would also look into getting some insulation for the outside of the cooker. I do not believe this cooker is insulated at all, and might rack up an electric bill on ya if your cooking it in the garage in the colder months. I am thinking of making a wooden box for mine with a small little vent. Should help to retain a little heat.

Totally the best thing since sliced bread! This bad boy has paid for itself several times over. Don’t use it inside though. I run mine in the shed. It will get very “fragrant” lol if you like black garlic and want to make your own go with this maker. Easy to use and produces excellent black garlic when used correctly and after you figure out what setting work for what end product you want. Personally I like a very sweet, firmer but not tacky end product. I use pure white multi clove garlic on the multi clove setting for nine days, then 8 hours of rest, then dry setting for 30 hours with the lid cracked, after this process it will be about perfect for my tastes but I do let the garlic sit out on the counter for 2 days before putting it in the fridge. I have made 7 batches of black garlic so far and it still works great. It will tightly fit 4lbs of bulbs per batch. And back them in there, your end product will be more consistent. Good luck and I hope this was helpful!

First batch of natto was easy peasy. I used to make it in my IP, but my current IP's yogurt program has a 3 minute boil included that I can't override. None of my appliances can get down to the ferment temperature, so I bought yet another device. :/ Just glad this one does what it's supposed to do. I love natto and its benefits, and I can at least balance the cost of this against the cost of buying prepared natto in the little styro or plastic clamshells.

I've only had this fermenter for about two or three months. How on earth did the basket, which holds the garlic, dissolve during the process of fermenting the garlic???? I'm not saying the "whole basket dissolved", what I'm saying is parts of the basket dissolved, like the bottom, handle and portions of the multi-tier cage. The temperature seems correct. Replaced the interior with a REAL STAINLESS STEEL insert and a stainless steel rig of my own design. Whatever was provided by the manufacturer/seller is absolute garbage and probably a health risk.

We have had this black garlic maker for over a year. It works great. Thru trial and error, we have found the best practices that will deliver good moist black garlic every time. Here is the list: 1). Do not run the device inside your house. The smell is awful. Use a garage or rainproof area outside, instead. 2). Fill the pot to capacity each time. It will hold 3 to 4 pounds of garlic. It cooks better if it is full. 3). Use large garlic bulbs. If you use small bulbs, you will get tiny nodes and these are a pain to work with. Our favorite is the big bulk garlic at Harris teeter. 4). Add filtered water to the pot before starting. This is critical to avoid overly dry black garlic. If you don’t do this, you are rolling the dice on whether the garlic in the pot has enough internal moisture to keep the inside air moist during the entire process. Sometimes the garlic will have enough internal moisture and sometimes not. It it runs out of moisture the black garlic will be hard and dry. There are two ways to add water. One way is to add filtered water to the bottom of the pot as high as possible without touching the garlic. The other method to to soak the garlic in the pot after putting in the basket, for a couple of minutes, drain the water out and then start cooking. 5). Cook for 9 days. 6). If the black garlic is too moist, air dry in an open container for few hours.

Turns garlic black in no time. Beautiful tasting black garlic in just 12 days

Great product. Does the job. I've used it to make some Lactobacillus Reuteri yogurt and black garlic. The temp settings for black garlic are a bit limited, so it's generally on the hotter side. Shame it doesn't support 60-70°C range for that. The only downside so far as I see, as the black garlic comes out quite dry and crunchy rather than soft. Aside from that, it's useful for other things like disinfecting things at high temps.

Super easy to do ! Just follow the not so easy to understand instructions and you'll be ok . First time around I played it by the book . I simply loaded the cooker to the absolute " MAX " with fresh organic Canadian garlic, closed the lid , set it for 9 days & let 'er roll ! At the end of the 9 days , I opened it up and all was absolutely perfect . Identical to the black garlic on Amazon & Costco . Only a little fresher tasting & I think a little stronger . Other wise texture , moisture and taste pretty much identical to the store bought stuff for a fraction of the price . The downside to the whole deal is this : There was a very , very , strong powerful odour of garlic in our home for the first 4 days , day 2,3,4 & 5 were the most difficult to tolerate . Our home is 1820 sq. ft . ( over 3600 sq ft . total ) and we put the cooker in a spare basement bedroom with the door closed . The last 4 days were tolerable or maybe we sort'a got use to the irritants , breathing difficulty and eyes irritated from the vapours . Best is to put the cooker in the garage , how ever it is -20 C here now , so we will be cooking our next batch in the garage when the weather is warmer , otherwise I don't think the cooker will complete the fermentation in a -20 C garage . I don't want to take the chance with 50 heads of garlic in the cooker . Aside from the very strong irritating odour , this unit is AMAZING and does a PERFECT job of the Black Fermented Garlic . Our home now has no smell , odour or irritants from the fermented garlic , so , alls well that ends well I guess ! Highly recommended ! Wayne S .

La compré para regalársela a mi pareja ya que llevaba tiempo queriendo un fermentador de ajo, decir que está encantado y la usa bastante, funciona de maravilla y los ajos salen buenísimos. Durante la fermentación huele toda la cocina e incluso pasa a otras habitaciones si tienes las puertas abiertas (por si alguien tiene dudas sobre esto) A mi no me desagrada pero si que huele algo fuerte y es para tenerlo en cuenta. No puedo compararla con otra maquina porque esta es la primera que tenemos. También es fácil de usar y viene con todos los accesorios necesarios, manual e incluso otras ideas de uso. Recomiendo su compra si estas buscando un aparato como este.

L'ho comprato specialmente per fare l'aglio nero, ma l'ho usato già anche per fare yogurt, tempeh e natto, sempre con un discreto successo. Quanto all' aglio nero, ho usato il programma da 9 gg, usando aglio ancora fresco e avvolgendo ogni "testa" in carta alluminio. Nel cestello provvisto, compattando bene c'è stato circa un kilo e mezzo di aglio Il risultato è ottimo Quanto all' odore durante il processo, ho creato un piccolo tubo di scarico, semplicemente appoggiato sopra il coperchio (c'è un disco di colore diverso con l'apertura, è da lì che escono l'umidità e l' odore, il tubo con un gomito a 90 gradi scaricava fuori da una finestrella e l'odore dei serntiva appena in casa. La prima volta, senza il tubo di scarico, l'odore era veramente molto intenso. Alla fine del processo, dopo aver lavato accuratamente sia il contenitore di acciaio e tutte le parti plastiche, consiglio di lasciare il fermentatore aperto così poco a poco l'odore di aglio svanisce Ultimo appunto, per coloro che hanno notato macchioline nere e/o ossidazione nel contenitore di metallo: sono i succhi dell'aglio che si depositano e sono molto corrosivi Consiglio di mettere sul fondo un piattino di ceramica o altro materiale intere (anche utile se di desidera aumentare l'umidità interna aggiungendo un po' d'acqua prima di iniziare il processo È tutto