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.

works well

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.

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

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!

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.

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.

Aufgrund von Online-Bewertungen habe ich dieses Gerät gekauft und muss sagen, dass ich wirklich begeistert davon bin. Die Bedienung ist extrem intuitiv – keine komplizierten Einstellungen. Ich habe das Gerät einfach mit Knoblauch gefüllt, an die Steckdose angeschlossen und das voreingestellte 9-Tage-Programm gestartet (obwohl die Anleitung für den ersten Versuch nur 7 Tage empfiehlt). Kapazität und Tipps für die Zubereitung Der Hersteller gibt eine Kapazität von 1,5 bis 2 kg Knoblauch an. Ich habe ganze Knollen verwendet, und es haben genau 1.870 Gramm hineingepasst. Praktischer Tipp: Vor dem Einlegen empfehle ich, die Stiele und eventuelle Wurzeln abzuschneiden, da diese sonst unnötig Platz beanspruchen. Einzelne Zehen habe ich noch nicht ausprobiert und plane es auch nicht – die Verwendung ganzer Knollen ist in der Zubereitung unverhältnismäßig einfacher. Verlauf und Ergebnis der Fermentation In den ersten Tagen verströmt das Gerät in seiner Umgebung einen angenehmen Knoblauchgeruch, der allmählich nachlässt. Das Ergebnis ist einfach luxuriös – der hausgemachte schwarze Knoblauch hat buchstäblich einen süchtig machenden Geschmack. Der Hersteller rühmt sich auf der Verpackung mit einer Erfolgsquote von 99,9 %, und ich bin überzeugt, dass er nicht übertreibt. Die Qualität der Zutaten ist das A und O Ein großer Vorteil der eigenen Herstellung ist die hundertprozentige Kontrolle darüber, was man in das Gerät gibt. Es ist entscheidend, im Vorfeld wirklich gesunden Knoblauch ohne Krankheiten und Schimmel auszuwählen. Während der Maillard-Reaktion (dem Schwarzwerden) verdunkeln sich nämlich eventuell befallene Stellen und verschmelzen völlig mit dem Rest, sodass man sie nicht mehr erkennen und versehentlich mitessen könnte. Für die Zubereitung hat sich bei mir die Sorte „Rusínek“ bestens bewährt, die große Zehen hat und sich nach dem Schwarzwerden sehr leicht schälen lässt. Lagerung für das ganze Jahr Die Lagerung des fertigen Knoblauchs ist trivial. Es reicht, ihn in einer luftdichten Dose oder einem Einmachglas zu verschließen, damit er nicht austrocknet, und im Kühlschrank aufzubewahren. So hält er sich 3 bis 12 Monate. Die ideale Strategie ist es, im Herbst einige Kilo Knoblauch zu kaufen, diese nach und nach im Gerät zu verarbeiten und sich einen Vorrat anzulegen. Wichtige Warnung und gesundheitliche Auswirkungen zum Schluss Einfluss auf den Stoffwechsel: Meiner Meinung nach wird im Internet zu wenig betont, wie stark schwarzer Knoblauch auf den Stoffwechsel (Leber, Gallenblase etc.) wirkt. Der Verzehr einer größeren Menge (z. B. 2 ganze Knollen auf einmal) kann stoffwechselbedingte Kopfschmerzen verursachen. Es ist viel besser, mit 2 bis 3 Zehen pro Tag zu beginnen und die Menge erst allmählich zu steigern. Vorsicht bei Hunden: Tieren kann schwarzer Knoblauch extrem gut duften und schmecken, aber denken Sie daran, dass er für sie absolut genauso giftig ist wie frischer!

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.