Black Garlic Automatic Fermenter, Black Garlic Ferment Box, Garlic Maker Recycle, Intelligent Fermentation Machine, Health Food Maker, Home/Kitchen Utensil

Description

Product description Gemtune Black Garlic Automatic Fermenter Specification Capacity: 5L (about 2 pounds of black garlic each time) Working Time: Petal garlic 12 days, single garlic 15 days Working Voltage: AC 120V 60Hz Rated Power: 90W Notice: If you received wrong power cord,please send us email directly,we will free to send you a new replacement power cord. Even if the power is suddenly power off during the fermentation, as long as the power supply continues in the later stage, it will automatically enter the fermentation process. The time can be adjusted to meet different taste effects, different time needs of choice, good practicality. Thick high-quality aluminum alloy inner pot, keep the temperature uniform, not easy to wear, easy to clean, 5L large capacity Good air circulation, uniform temperature, convenient operation, any garlic should not easy slide when put, this frame make it good strength and more healthy, the surface after use clean, beautiful, hygienic, easy to clean , no internal residual sewage after using. Feature --Precise program control, automatic fermentation; --Freely layered tray, can be adjusted according to the height of the garlic, so that black garlic can be evenly heated and avoid extrusion to cause bad fermentation; --Adjust the valve to automatically adjust the temperature, humidity and pressure; --360° all-around heat, so that the garlic can be evenly fermented; --Non-stick aluminum liner, heat evenly and easy to clean. Note 1. When opening the lid as steam escaping will be extremely hot. 2. For best results with fermentation, always keep the lid closed during the entire fermentation process. 3. During fermenting; if the fermenter been plug off or power failure and the fermenter will be stopped, once plug in or the power supply back to normal, the fermenter automatically continue to work. Review: Best price/method for getting into this black garlic craze - Like most of you out there I was intrigued by the food phenomenon called black garlic. Upon doing internet research to buy it already made could cost about $30 per pound. I then learned it’s not too hard to make your self. I started looking into the available methods... I didn’t want to leave an oven on for two weeks, or try to cook it sous vide (risk of botulism). It came down to getting a rice cooker (the type that can seal) and leave it on the keep warm setting, or purchase a dedicated machine. Since the rice cookers I already owned we’re not the right type I went with getting the machine, this one to be exact. The nice thing with Gemtune’s listing is it’s ready to ship in the U.S. and I received it in 2days. Other listings ship out of China etc. and could take 2-6 weeks. From my research I noticed a lot of brands have the same machine, so it’s probably all coming from one manufacturer with individual companies putting their brand on the device. Main things I looked for was capacity and ease of use. Some newer models have an accelerated mode, but I didn’t mind waiting the extra days, I also read some of the quick mode Garlic has some of a more burnt taste but I can’t confirm. I have made 3 batches of black garlic so far. I am using garlic from Costco which costs $5 for two pounds. I usually get two bags and pick the best. I look for bulbs that have no green sprouts and most of the peel is in tact. This helps because using the cycle some cloves will slightly burst but the peel maintains the integrity. I have handed out black garlic to friends and co-workers and the results are very positive. Some people eat it straight. I prefer it cooked in a stir fry or stew. Tried an aoli recipe that asked for 13 cloves, had my black garlic been store bought I possibility would have been hesitant to try a recipe I haven’t done before, but since I can make it myself I’ve been open to new recipes. I can fit about thirteen to bulbs of standard garlic in the machine. I have not been able to find the solo type garlic in my area. All in all I am happy with the purchase. Yes it does make your house smell like garlic when it’s cooking, not too terrible but I maybe getting used to it. :-) Review: Works great, makes excellent black garlic - I read a lot of reviews. Complaints about dried up and burned results. One person made a compelling argument that these devises would not work because it needs heat and moisture. I believe the answer to this problem is the garlic you use. I grow my own garlic and make the black garlic in the fall or late summer when the garlic has cured but is still fresh. There is plenty of moisture in the garlic to make great black garlic. I expect that if you use older garlic that has begun to dry out you will likely get the poor results aforementioned.