What happens if you Cook Black Garlic for 90 days?

In this instalment of making Black Garlic we really pushed the envelope of time. We cooked this batch for 90 days to see what would happen and ………….

**The size of the cup in the rice cooker is actually 8oz**

If you need a rice cooker here is the one we got:

If you want to just buy black garlic this is a good option:

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My Absolute favorite thermometers:

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Eric

[guysandacooler]

Black Garlic cooked for 90 days: This method produced very undesirable results. The garlic transformed into a bitter, crumbly, very unappetizing, product. I would not recommend this method at all if you plan on making this at home.
















Making Black Garlic Sous Vide: This method was very interesting. This method did not produce favorable results. The garlic wasn't completely black and the taste was very bitter (strong flavor and slightly unpleasant). I think if we would have left it for another 7 -12 days it would have been completed but the texture was very mealy... Not pleasant at all. Overall my experience with sous vide black garlic was not positive. I would not do it again for several reasons. It uses too much energy for too long. It's not very economical to run a sous vide machine for 2-4 weeks straight. Also the results were not good at all either. The texture wasn't appetizing and the flavor was very strong in a bad way.



Of all the methods so far I really like the Oven bag method I listed above.... Thanks for reading. Let me know your thoughts...

[carlcollectiveacct]

I found a bread warmer that is 20″ X 16″ and 4″ deep at a thrift store for $10 and it maintained a even 140 deg temp perfectly I used turkey bags and put 3 1lb bags in it with a trivet to take them off the floor and put in my greenhouse for 4-6 weeks….. I also infuse 20 cloves in a pint of vodka to make a medicinal tonic for when the winter sets in and cold season hits. This last xmas I made a batch of the cloves with himalayan and black salt that I ground in a mortar and pestle (Not a blender) for gifts. I am so hooked My son is a sushi chef and he uses it for all kinds of dishes and the umami flavor is incredible.

[GregZuro]

Another data point.

After trying rice cooker and hybrid air / sous vide methods with whole bulbs - with okay results (liked the air->sous vide method better) - I tried:

Peeled cloves from the local asian grocery.
vacuum sealed in a bag with no other prep.
15 days in water bath at 160F.

Came out very nice. Quite soft (which I prefer) and very sweet.
I immediately noted that it didn't have any 'off' flavors which I now attribute to the peel and wrapping of the whole bulbs that I had been using previously.

I put the cloves and the generated liquid into a 60ml catheter syringe (bought for this!) and it dispenses easily. Weird but awesome. :)

[mrcheese]

Thanks for showing us your experiments and keep it up!
Apparently humidity levels aren't affected by the volume of water in the jar, but by the surface area. So your humidity would probably have been the same if the jar was full or half full.
Have you tried putting the garlic heads in a sealed glass jar in the rice cooker?
I read a study that suggested that 70°C is the optimum temperature for making black garlic. But I'm not sure that you can achieve that with a rice cooker...

[mohammadhunaiti]

Haw to reserve black garlic in a gar !?
So what do you recommend!? One month or two or three for reservation in a gar !?

[aminudinbinnidunima]

nice👍...so for the best texture and taste...30days right?..what the different beetween using water and not?....i see on your vidio, the garlic seem wet (30day)..thx

[codyb]

My black garlic came out hard. It doesn’t spread like I’ve seen in other videos. It’s hard/chewy and sticks to your teeth. What did I do wrong? Can it be fixed? I had it in a crockpot, each head unwrapped for a month with a temp controller set at 140-150. Once a week I added about a cup of water.

[ALFAQUIVADEMECU]

Hola a todos, brother cuanto dura encendida la arrocera, mas bien cuanto tiempo se mantiene en keep warm?

[BardTian]

Can you talk a bit about the temperature the Oster cooker keep in warm? I watched all your black garlic and onion but no idea.

[mittalpatel]

Hello
My garlic is complete dry after 21 days using this method instead of blackWhat i do next??
Thanks

[qwertyuioppoiuytrewq]

How long the black garlic will last long?

[tonyhanna]

I think this maybe good for adding flavor to a dish but not for eating as is or even converting into a powder

[stephenfstephenf]

Have you any idea what the temperature is in this cooker when set on warm? You say the traditional way of fermenting is at 85 degrees?? I assume that is degrees C which converts to 185 degrees F. Was this a misstatement? Does the Oster you use put a lot of garlic smell in the air? Are you using it in the house or outside? Thank you.

[roberthillyard]

can you tell me i got a black garlic maker use bur garlic come out like rocks so hard i do as maker tell me i leave for 8 days but had to bin garlic

[TheTrueWarlic]

So I made some in a crock pot, which was very hot. It's kinda bitter. What should I do with it? Can i use it for anything good?

[MaizeANDBlue]

Three weeks and mine is brown ....like yours after one week.
It's a very small rice cooker, so maybe that's why. 7 heads, single layer. Another week and I'll check again.

[yeah]

Hello, first I would like to apologize for so many questions. I just want to make sure I get it right.

1. Is the size of your jar a 8oz or 16 oz?

2. Also what was the total amount of water used broken down by month please meaning 1st month 8ozs, 2nd month an additional 4ozs etc., etc.

3. What was the total number of times per month did you open the cooker?

4. Do you believe if you had added more water as the months went along it would not have been so dry?

5. When you mentioned a 140 degrees do you mean your cooker warms at a 140 degrees or you turned it up to a 140 degrees?

Thanks

[Jonas_Fox]

Thanks for the efforts! Can't wait to try this out.

[papazjose]

the 90day fermented Black garlic I buy taste great

[JayveePlanas]

I’m trying to make black garlic with my instant pot using the keep warm setting. I noticed after the first day it has an auto shut off feature. Will it ruin or make the garlic unsafe to eat if I keep turning it back on to warm setting ?