black garlic is one kind of health food, do you know to select garlic to make black garlic, normal white garlic ? or pure white garlic ? and dry garlic or wet garlic?
You can use dry or wet garlic
When making black garlic, you can use dry garlic or wet garlic. The key is to make sure the garlic you use is fresh garlic and free of damage and mold. Here are the basic steps for making black garlic:
Choose garlic: It is recommended to use purple-skinned garlic because of its good health care effects and the taste of black garlic. If purple-skinned garlic is not available, you can choose other fresh and dried normal white garlic.
Prepare the garlic: Remove the outer layer of dirt from the garlic (if needed) and make sure its surface is dry and undamaged. Washed garlic needs to be dried thoroughly.
Put in the rice cooker: Put the processed garlic into the rice cooker, and be sure to seal all possible air leakage parts to prevent the loss of garlic flavor.
Keep warm fermentation: Turn on the keep warm setting of the rice cooker and keep warm for about 12 to 15 days until the garlic turns black.
Air drying: Take out the discolored garlic cloves and place them in a cool and ventilated place to air dry for about five days until the moisture is reduced.
Storage: Dried garlic should be stored in a sealed container.
To sum up, you can make black garlic whether you use dry garlic or wet garlic. However, in order to obtain better taste and nutrition, it is recommended to use fresh garlic, which helps to retain the original components of garlic and improve the quality of black garlic.
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