Great video, great sophisticated presentation and quite the same experience what I had made with the new fermenter. The garlic is much sweeter and more rich after a few days of drying (in the air). I am very happy . My fermenter has a few more functions for natto, fruit vinegar and rice wine but the most importatant thing is just to ferment the black garlic. Mostly if people use a common rice cooker for it, it lasts much longer (2-3 weeks) and- I am so happy-this fermenter need 7-9 days to get the same result. Good for energy consumption and good for the environment. Thank you and greeting from Berlin Germany to this wonderful place and person :).
Oh, thank goodness, at last someone else who has one! Yes, having such a short turnaround time certainly makes it more environmentally friendly than a rice cooker. Mine says it's possible to do other things with it too, but there are no instructions. Have you made anything else? I would especially love to do fruit vinegar, as I haven't been very successful with my other attempts.😅 Please let me know if you know how.
Just bought the same machine. First day using it, I put it outside because of the strong smell. Can’t wait to eat it next week. Thanks for the excellent video
Thank you for the video! I would have liked to see the full programming process. I wonder if the drying function is meant for raw garlic, to make regular garlic powder or for storage in dried clove form? Looks really great to see it work, thank you for your time!
Thank you, that's a real compliment coming from someone who does garden tool reviews so well. I've got another coming up for something I think will have wider appeal than a black garlic machine, but I'd been dying to get one of these and wanted to share the experience...
Thank you for the great video! I wasn't as successful as you. I bought the exact same machine and tried it with 7 sm/med heads of garlic for 9 days. Sadly, all were dry and hard like charcoal. They taste burnt. I will try grinding them into powder, so hopefully it's not a total waste. Have you tried it yet with smaller garlic, if so, how did it turn out? The temp on my machine stayed around 77C for several days then down to 55 then back to 77 for the last few days.
I have been trying to figure out how to make black garlic without purchasing a machine but I think I'm gonna have to cough up the coins. Thank you for another fabulous video. I fell in love with black garlic at a farmers market yrs ago sampled with fig & gruyere on a toasted baguette.
So I spent 40€ on a rice cooker for the sole purpose of making black garlic, thinking I was saving 50 by not buying a 90€ black garlic maker directly. Turns out only the hermetic rice cookers work (and it takes 30 days vs 9), so it’s now sitting in my cellar. In total I’ve spent 130 instead of 90. Ouch! 🤣 I’m definitely going to try with fig and gruyère. Thanks for the tip!
@@VelvetandToads Mine is a 6 litre and I only have two tiers for stacking garlic! I can also do rice wine, yogurt, stews and more! I guess your instruction manual would be the same as mine, these are all made in China!
Thanks for your video. I just bought a machine that is similar to yours but has a few more functions. My first batch will be done in just a few hours, using my default setting of 9 days. Haven't opened the lid yet. Hope I don't have black stones like some of your other commenters. How do you store your black garlic? I am thinking a mason jar in the refrigerator for up to a month or two? And do you let it cure in open air for a week or ten days first? Sorry to be picking your brain. Thanks again. Regards from Monterrey, Mexico.
Hi, just finished a batch myself! I had guests over for lunch two hours before it was due to be done so I opened it early before their very eyes and we spread it, still warm on crostini. They bought a machine the next day 😄. I generally let it cure for a few weeks in the open air, then put half in the freezer (individually wrapped) and the other half in a jar in the fridge as you suggested. With curing, it loses its spreadability but gains in sliceability! I would love to know how yours turns out. And I’m sure we’d ALL love to know any uses you’ve found for it, so please do tell! 🙏🏻 PS, summer is the only time I can keep the machine outside and therefore the only time I make black garlic, so I generally do 2 or 3 batches. 3 batches lasts me a year, considering there are only two of us on the one hand but we always give it away as gifts. Refrigerated, it’s still just as good a year down the line.
@@VelvetandToads Your courtesy is astounding. Thanks for the thoughtful reply. I took mine out of the cooker just now. Not sure what I was expecting, but I was a little disappointed with the results. I had read about sweet gummy bears, but mine, though they were plenty black, seemed quite sour. With a medium strong garlicy aftertaste. Never understood the concept of savory, so maybe its just my palate. One possibility I am toying with is the concept of garbage in, garbage out. I bought these garlic heads at the mercado de abastos, which is like the open-air market for foods and such run by independants. A very cool place. At my favorite spice and chilis shop, I got these large garlic heads. I don't know where they come from, and I don't know when they were picked, but these places usually go through a lot of product in a short time, so they are usually pretty fresh. But who knows. I do know they were nothing like your fresh garlic with all the entrails attached. Could the lack of super freshness be the reason for the sour aftertaste? People thought I was crazy anyway for doing this. I fear if I share the wealth, their perception of me will be even more solidified. These are more Sour Patch Kids candy than they are sweet Jelly Bellies. So, I will not be giving away party favors. I am going to be eating a lot of garlic. Hope the flavor evens out with curing. By the way, I had a few ounces of amber liquid in the pot. Do you get that too? Should I cook them more like you did? 10 or 12 days, rather than 9, with the next batch? Or should I just throw these back in and keep cooking another few days? And while I am overstepping, what in god's name do you live in. Your video has walls in your outdoor pantry that seem to be foot thick stone. I am pretty sure your are not hanging out in a single wide in the hills of Provence. A Roman ruin? And does lavender really have a taste?? Enough. Merci beaucoup, C'etait un placer. Saludos. Still mixing my languages. Robert
@@Robert-it1fb I’m sorry they didn’t come out as expected😕 They do become chewy when cured but the taste doesn’t change. I hope it was just the particular garlic that you got, but it sounds like you shop at a great spot. The place I filmed is a “bergerie”, an old shepherd’s farm, which we rent from the family every summer (I live in Paris the rest of the year). It was renovated in the 1960s by an artist couple and they found an 8th century coin while renovating, so not quite Roman but not far either! Kind of a cross between almost Roman and 60s hippy chic 😂 I hope the taste of the black garlic either improves or grows on you. Until then, hasta la vista!
@@VelvetandToads Update and apology. My wife and daughters decamped from the house a few years ago to Mexico City. So I don't have anyone to talk to and as a matter of pride won't call them since I did nothing wrong. So I am bugging you with this ajo negro thing. You said to one of your commenters that you wanted ideas. Here is one. I decloved 2/3 head of sour-ish black garlic and ground it up in the molcajete. Then I added 2/3 stick 60gm of butter and mixed. Then I divided that into two parts. I added about 20drops of extra virgin honey to one of the batches. The honey blend is amazing. Sweet and savory. Add a bit of sea salt and you can use it as a spread or as a sauce for meats. And now that I think about it, Black garlic, honey and fresh basil goat cheese spread would be amazing. Just some ideas. And if you say je ne veux plus .. j'arrette. Ca fait longtemps avec le francais. Perdon. Anyway try the butter. Best regards. Robert
An amazing review and well done. Gorgeous, gorgeous top as white is my favorite color haha. I want to play in your close lol. Great video and loving the uploads❤️
Oh wow, you bought the same machine as I have! Good thing I found your video as I really wanted to know how other people have got on with this great machine. I am using single-tone Thai Garlic, you can just fill the cage with as many individual bulbs as you like. The benefit is you can pop them into your mouth one by one and they are really yummy! I am going to try black garlic butter with my latest batch, loving this experience, thanks for your great video with your blockbuster garlic (never seen garlic that big)! I love the smell around my lean-to shelter on the side of my house, there is a through flow of air, so you can catch a waft of the sweet caramelization (Maillard reaction) process every so often! There is nothing on earth that smells so appetizing!
Hi, somehow I missed your message earlier. This sounds amazing. I’m going to see if I can find some single tone garlic in the Thai markets in Paris. Would love to try it. Thanks so much for letting me know about it! And I agree, the smell is absolutely divine (although it makes me hungry every time I walk past the machine 😅)
@@VelvetandToads Great, good luck with that! I am not sure how easily you can get the single tone Thai Garlic elsewhere, even I have to order 10KG from Chiang Mai, some 700KM from my home and I cannot get it where I live! It is a hard Garlic, so keeps for a long time! You need to find the larger bulbs if possible, from 2.5 to 3cm wide for good results and the machine we use, you can fill and set for 12 full days of fermentation. After that, they are really delicious! I have found 12 days is the optimum, 10 days too short and 14 days over fermentation occurs! If you cannot find it in Paris, let me know and perhaps you can order from Lazada, direct from Chiang Mai to France? Or find a specialist in Thai foods in France! If you know any Thai people there, they may be able to advise! If all else fail, I can let you have the link where I ordered from! Bon Chance!
P.S I once was an Englishman in France when I was 26 years old, I traveled Europe in 1986 and spent the majority of my time in France, 14 months in total en route! About 9 months were in France and 3 months in Italy! I went for the Vendange but missed out, I went to work picking tomatoes and cucumbers in Valence! Having passed the Puy De Dome on bicycle and learning French while all alone! I loved France and the French people! I digress!
Thank you! I looked at trying to grow it, but it seems rather complicated. It isn’t a variety in itself, but rather a method of fattening individual cloves of elephant garlic. I have a Thai friend in Cannes, I’ll see if she can find me some. Otherwise I’ll indeed ask you for the link! Your time in France sounds like it was a blast. My husband and I watched the final laps of the Tour de France yesterday from the Tuileries Gardens...
@@VelvetandToads I had a great journey initially on a bicycle made in the UK, when it broke, I sold it to an Englishman coming back to the UK, I bought a backpack and began hitchhiking and that's when I really got to meet people and practice my French! I spent a great time in Annecy and went skiing for the first time in my life thanks to some new French friends! I used to watch all the cycle races including the Tour De France, but lately, I am busy with my farm and garden. I tend to go for football now for my sport! Sure, let me know if you need the link and let me know how the Thai Garlic works out! My wife thinks I am crazy with the Garlic, but she loves it too and my two sons!
Thank you for a well informed and articulated video. I came across your video by chance and just loved your unruffled and methodical presentation. Great job. I have had Black Gatlic before that I bought from a shop and was amazed at how sweet it tasted. Will certainly buy one and start making BG myself. Thank you again. 👍👍🙏🙏
You mentioned that you were going to make a video with a recipe using the garlic. I went to your channel and didn't find anything. Did. you make a video and I'm not finding it? Thank you! I love your videos.
Bravo ! J’ai fait deux machines en juillet (quand j’avais la possibilité de la brancher à l’extérieur 😅) mais on a une grosse consommation, alors je recommencerai sans doute en septembre. Si vous avez des idées de recettes, merci de les partager, et en attendant, bon ail 🧄!
The machine can be use for other things like yogurt making, my question is if the machine retains the smell of garlic that will affect making other foods. Many thanks.
I have a rice cooker and is the same pot shape & dimensions of a garlic incubator from Aliexpress. They just turn it into a incubator by using slower electric heater and a digital timer and temperature controll. It don't have moisture control.
Yes I believe you’re right. The temperature is modulated throughout and specifically for black garlic, so it only takes 9 days, but you can certainly use a hermetically sealed rice cooker for 30 days and get the same effect! Thanks for sharing.
@@VelvetandToads There is a Publimed study where they did tests and found 70*C to be the best temperature for best flavor. They tested 60*C, 70*C, 80*C and 90*C. Usualy producers say 30 to 40 days are the best fermentation time.
This is so interesting to me! I've never tried black garlic., But I'm certainly going to. I've never seen it in my grocery store but I'm sure Whole Foods or Trader Joe's will have it. I couldn't help but notice the beautiful scenery also! Take care!
Bonjour! I just found you and am very interested in the black garlic. I just bought the machine and am interested in the recipes video you talk about. Now, I see that this video was posted few years ago so I went to your main page and... I haven't find that video. Is it posted or am I looking at the wrong place? And I love your surrounding... I miss France sooo much 🌹
Hi! I’m afraid I never got around to doing that recipe video. I stopped doing videos altogether for a while, but I intend to start again soon, and will make that one a priority! In the meantime, you might check out the recipes of chef Ottolenghi who uses black garlic quite a bit. And especially, enjoy the machine!
Sorry I'm late to the party but I only found out today that black garlic was a thing! An article I read earlier stated that it is best stored in an airtight container (e.g. Tupperware box!) NOT in the fridge and it should last for up to 6 months. Just make sure that it does not accidentally dry out/go mouldy in an uncontrolled manner. Obviously, is can be properly dehydrated in a fruit drier and then powdered. I hope this helps, after all this time. :-)
Oh wonderful! Just introduced some of that last batch of black garlic to a French friend on the South coast of France a couple of hours ago. He’s now a convert! Glad the review was helpful 🙏🏻
I bought a different brand mashine ,but don't you have to put some water at the bottom under garlic? On the website it says you should but nothing like that was in instruction..Just wondering what to do
Hi, I don’t put any water in mine, but then again it’s a different brand. If they have a website, maybe you can find an email address and ask them to clarify? It’s so frustrating when a company gives you contradictory instructions. 😕
Thanks for your thorough presentation. The instructions that were packed with my machine weren’t too great. I just put in my first load of garlic and I’m already suffering from anticipatory drools.
You have me googling! This is the first I've heard of the Maillard reaction and I read that black garlic has twice the anitoxidants as white. Hey-just don't get us hooked on truffles, okay? :D
Haha! I thoroughly plan to hook you on truffles one of these days. Bought one of the season's last summer white truffles (a less expensive variety that doesn't last long, giving you an excuse to eat the whole thing at once lest it lose its flavor before you do...) two days ago, sliced it thinly onto round croutons, drizzled it with olive oil & sprinkled it with salt flakes from the Camargue. Heaven.
Hola mira yo tengo la misma fermentador es nuevo pero ya hice 4 pruebas y no me sale el ajo negro me sale como piedra y cafe quien me puede orientar para poder hacer el ajo
That is very odd but someone else has since commented that they had that happen when not filling the machine to full capacity, as it seems that might affect the humidity. If you do small amounts of garlic, perhaps placing a small dish or glass of water inside like people who use a rice cooker do? In the meantime, perhaps you can grind the dried black garlic into powder to use as a spice. It’s something I’ve been meaning to try. Thanks for sharing your experience.
I would love to try it but can’t find solo garlic here! There is a solo garlic button, however. I believe it’s 9 days also, but perhaps the temperature differs?
I was being sarcastic! Who is going to eat that much black garlic that justifies purchasing a machine like this? My Instant pot on the "sous vide" setting does exactly the same thing! Including storage space for gadgets like this!
This garlic is delicious and unbelievably healthy. You better know lots of folks will be getting in on this. I ordered my machine like this used on eBay for $40. Already begged for garage space for this!
Actually, black garlic is not fermented at all, but rather the result of a Maillard reaction, as I explain in the video. It seems some scientists are experimenting with fermenting the garlic once blackened to see if they can enhance the benefits further. For now, I’m perfectly content with the traditional form. As for the length of time, that depends partly on the temperature. Too high and it’s faster but bitter. Too low it’s longer and not black all the through. It also depends on the equipment, and the ability of that equipment to modulate the temperature over time. You are correct that it can take thirty days, if you wish it too, and there may be even be some enhanced nutritional value at thirty days depending on the aging process you use. Again, I’m perfectly content with the excellent quality I get with this energy-saving machine, and that is what I am sharing with others here. If you are really interested in the subject of black garlic, you might want to read some of the abundant peer-reviewed scientific literature out there on the subject, like I have.🙂
Hi! I always love a new gadget (as long as it works...) but common machines that do double duty are always preferable, so if you’ve actually done black garlic in an instant pot, would you please share the technique here? I’m sure everyone would appreciate it!
YE GADS no wonder the world is a mess lets buy a machine for everyhing we need, BTW WEF finished stipping people of all their gadgets they will starve..
And are you aware that people who use their devices to watch and comment videos on topics of no interest to them account for 4% of the world’s greenhouse gas emissions...
Hola felicidades por tu video, a mí me pasó lo contrario en 9 días a 51° se secaron casi por completo es probable ya que no estaba la hoya a toda su capacidad estaba a un 65% aproximadamente como dato creo que deberíamos Realizar unas pruebas más con algunos checadores de humedad ya que creo que los tiempos según mis hipótesis pueden variar hasta por 5 días según la cantidad de humedad que tengan a la hora de ponerlos a fermentar, creo que los bajaré a 7 días con 51°, saludos Desde México.
That’s really interesting, thanks for sharing that information. It’s true that I have completely filled the machine every time I’ve used it which, now that you mention it, certainly would affect the humidity and outcome. Let us all know the results of your experiments to get good results with fewer heads of garlic!
