6 to 8 hour Black garlic in an instant pot

Typically it takes at least 2-3 weeks to make black garlic at home. A few years back, Chef Jonny Hunter, stated in an article (linked below), that he could make it in 6 hours with an Instant Pot. A lot of people reached out asking for the method and he said that he would share it on his Instagram profile. Finally, 2 years after the article, he finally posted a few pictures on his IG with no instructions.

You're able to piece together the general idea based on this pictures he posted and some q&a that happened in the comments of his post. There are also many reddit posts about this. Results have been mixed.

Here is my attempt!

Original article that started it all:

For a little background on this:

[TheBodyWhisperer-vm]

Your content is so refreshing! It’s clear you put a lot of thought into creating this video, and it really shows. Fantastic job!

[xamalu]

Hi from México, thanks a lot for your information, i wanted to know about the electricity bill, but i just read it below thanks

[rbond]

Thank you for doing this ~ appreciate it!

[lavona]

Fun fact. Elephant garlic is actually related to leeks. It's a different type of allium than true garlic.

[djea]

The biological changes of how temperature long process can not happen in a quick (8 hr) process. Chinese researchers have tried high pressure treatment to break down cells structures and release enzymes. This reduces the processing time by about 7 to 10 days (to approximately 2.5 to 3 weeks) with acceptable results for flavor, texture and color, which is significant.

[amysnews]

Can you make this in a dehydrator from start to finish? How would you go about that? Josh Weisman made some by wrapping in tin foil and dehydrating for 4 weeks (I think) but it was in a very expensive, "fancy" dehydrator not your typical plastic circles stacked on top of each other. I have a typical cheap dehydrator. Just trying to figure out if there is a way to do this without a rice cooker or instant pot because I have neither. If not and I can only buy one which one/method would you recommend?

[lavona]

The mushier ones would spread on toasted bread so much easier 🤤

[bienvenidogranali]

If you are after the colour and texture alone, "cooking" time and temperature can vary. But if you are interested in its medicinal potency as well like doubling its antioxidant level to fight oxidative stresses and to boost your immune system, there is a recommended time, temperature and humidity which cannot be ignored.

[thelittlesignpost]

First of all, you have two different kinds of Garlic. The one you call store bought is Tone Garlic, which is Thai for single Garlic! This is the Garlic of my choice and the one I prefer to make Black Garlic with! I bought a Chinese Black Garlic maker and it takes 12 days for the Tone Garlic to ferment and it's delicious. 24 hours after finished and cooled, then it's reasonably firm and easy to pop out of the skin! Very healthy when done correctly!

[picholine]

Thanks for this. I wonder if placing the jar right above the element brought the burnt essence. Elevate the jar with anything to keep it off the center? I'm glad you didn't show your face while tasting. It's distracting to see people chewing and eating. Gonna go with the 2 week on warm insta pot technique today. Thanks again.

[sebumgold]

Isn't there a cure time after the cook that accounts for the firmness? Did you find that after posting the video?

[CaCa-cuny]

I used yogurt mode (40C) to sprout brown rice in 8 hours without the need to change water in the Instant Pot. If sprouting brown rice in room temperature, it may take 2 - 4 days. So I believe Instant Pot can do the magic for many recipes like black garlics. However, the original recipe and formula of making black garlics is made by fermentation at Keep Warm mode of an appropriate rice cooker. Now using 8 hours Meat Stew mode in an instant pot at high pressure, I only wonder if the nutrients are the same. Do you have any comments in this? Thank you for sharing this recipe.

[gloriagarza]

Hola como lo puedo hacer quiero hacerla en mi olla

[sonnydelloyd]

need to keep temperature under 140 f without losing nutrient

[astridvillavicencio]

Hello can you add more then 2 layers ?

[daveharris]

Could you put some water in your pint jar, several drops ?

[charlesdavis]

What are the settings on the instapot?

[fahimaltnordu]

Why the jar with lid - to keep the garlic from taking on moisture?

[daz.r]

I picked up a black garlic fermenter machine after eating black garlic. I have put the black garlic machine on for 12 days. I have 6 days to go now.

[rockys]

By putting them into a sealed jar it's not pressurized other than the outside atmosphere under pressure and higher heat. So I'm guessing that it doesn't taste the same simply because the time is too short. Seems like black garlic is like BBQ needs to be low and slow.