Black Garlic Cultivation Techniques Explained: Master the Key Points to Easily Grow Good Black Garlic
Black garlic is a food with very high nutritional value. Its taste is sweet and sour, and when eaten it is as soft as jelly in the mouth. After eating it, there is no garlic smell, and it does not irritate the stomach and intestines. Many people like to eat it, so some people ask what black garlic cultivation techniques are?
1. Black Garlic Cultivation Techniques
Black garlic is actually not grown; rather, it is made by placing fresh raw garlic with its skin on in a high-temperature, high-humidity fermentation box to ferment for 90-120 days. Compared with fresh raw garlic, black garlic not only retains the original components of fresh raw garlic, but also has a sweet and sour taste, leaves no garlic smell after eating, and has effects that fresh raw garlic does not have.
2. How to Make Black Garlic
1. Select garlic: choose fresh single-clove garlic that is intact, plump, free of insects, unpeeled, and without mold spots, and wash it clean with clear water.
2. Soak the garlic: put the garlic in clear water and soak it for half an hour so the garlic absorbs enough water, then take it out and let it dry.
3. Put in the garlic: place the garlic into a clean container. The container must be safe and resistant to high temperatures; glass or ceramic can be used.
4. Wrap with paper: wrap the outside of the container with aluminum foil, and seal it as tightly as possible.
5. Put in the box: place the wrapped container in an oven and set the temperature to about 60°C; it can also be placed in a rice cooker set to the keep-warm state, making sure the temperature stays between 55-65°C.
6. Ferment: let the garlic ferment in the container for about 40 days, or it can be fermented for 2-3 months. During fermentation, make sure the oven or rice cooker will not automatically shut off. Because the fermentation time is long, it not only consumes electricity, but also requires attention to safety. Do not place any flammable items around it.