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

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.

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

I love the result.

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.

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 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 made blackened garlic successfully many times and I also made blackened onions which is pretty darn interesting as well. I totally love this machine and couldn’t do without it in my kitchen now that I’ve had one. In fact I am going to buy the 12 L model next. The blackened garlic came out extremely tasty. The paper on the garlic was crispy and cracked with a crunch to the touch. The black pearl inside was easy to remove and a rich smooth pasty Yum bomb lay before me. The taste is absolutely spot on, the umami flavor taking over my pallet then I exhale and the rich perfume plays in my sinuses with exquisite robust satisfaction. It is incredible really. The wonderful smell of the fermenting garlic over nine days fills my home with an interesting and ever-changing pleasant aroma is produced by this process. I seriously cannot make it fast enough, everyone in my home and a few people that I’ve caught on hit me up on the regular. No lie while we’re writing this we got up to get some garlic to munch on. 10 out of 10 I recommend absolutely.

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!!