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

Our black garlic cam out perfect! The unit is so easy to use and easy to clean. I would definitely recommend this for anyone who is wanting to make their own black garlic.

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.

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!

CONS1. I deducted 1 star for the poor quality the of instructions. The video on the Amazon website is confusing and not very helpful.2. You need pay attention to the electrical cord if you move the unit once you have started it. The connection on the unit I received is very loose and easily disconnected if bumped.OTHER - Not all garlic is equal - This is the one element that you have the most control over.I have been buying Polar Black Garlic which is excellent, but it is made with "solo" garlic, a distinct type of garlic that is not readily available. Rather than forming a head containing several cloves, solo garlic is a single very large clove. The black garlic made from the solo variety is sweet if you eat it by itself...which I do. The black garlic that I made with loose garlic from my local grocery store is slightly bitter if you eat it by itself, so you may be disappointed if you have been buying black garlic. I am going to experiment with elephant garlic which is milder by nature and other "soft-neck" garlic. I'll try to do an update later.BLACK GARLIC SETTING - Another review recommended setting it on "solo garlic". I'm not sure if that recommendation comes from experimentation. As I mentioned above, "solo garlic" is a specific type of garlic that produces 1 very large single clove rather than a head. I used the "garlic" setting instead and checked at 7 days. It was completely black at 7 days, but a little firmer than the commercial black garlic that I buy, so I decided to leave it for another 2 days. Unfortunately, I bumped the electrical cord and it lost its electrical connection, so the experiment continues. Otherwise, the finished product was pretty good, albeit a little bitter. I'll try it in recipes to see if the bitterness is evident and will update.

My wife made yogurt in it. The yogurt turned out perfect. Easy to use.

I love the result.

I have had this for quite a few years and still works great. However, I am not sure if I am the only one, but I had to modify this unit to work. Based on other units I had looked at I think those would have the same issue. Used as is, the garlic would dry out too quickly. I ended up putting duct tape over the vent hole to keep the moisture in after multiple failed attempts with garlic drying out. Since putting the duct tape on the vent it now takes 4 to 7 days to get the garlic cooked perfectly as it depends on how dry or the moist the garlic is to begin with. I can usually get 12 to 15 bulbs in the unit at once.

I have only cooked for 3 times to make black garlic. The resulted black garlic were inconsistent for each time, but worst of all, the supposed to be high quality stainless still inner pot already has multiple holes at the bottom. It looks like they pressed the metal too thin with uneven thickness , it is so cheaply made!!