Hi Rhonda, Thank you for the question. I just went and looked at my garlic fermenter and it does not have a brand on it. The instruction manual says "New Generation of Intelligence, Black Garlic Fermenter". I have had it for about 4 years. When I was looking for one, I did a search and read customer reviews and decided to get this one. I just did a search and found it. Here is the link: www.amazon.ca/Fermenter-Automatic-Intelligent-Control-Garlics/dp/B079L716V6
Thank you for the comment. I love black garlic. I have more recipes on my Patreon group with black garlic. www.patreon.com/user?u=63892185&fan_landing=true
Sadly mine didn't turn out. I bought a machine that looks like yours, with no brand name. I tried it with 6 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'm wondering if I have to fill it "full" and use bigger heads. I used what was left that I grew this year. I would love any thoughts you have. Thank you!
Thank you for your comment. You need to fill the machine with garlic. If there is not enough garlic in the machine it dries the garlic out. That is what I have come to learn about the garlic machines. And I usually do it for 7 days. I think 9 days is too long. The garlic is use is not small and not really big either, I would say average size heads of garlic.
The problem is humidity, your garlic dried out. You need between 80 and 90% RH. I read in a study that Garlic needs at least 8 days for the compounds to convert any less there is no change. My machine runs at 85 degrees celsius for three days then 50 for a day then up to 75 for the rest. I have two choices 192hrs or 288hrs buy a cheap Higrometer and use it to measure the humidity. I use a piece of tape to cover the vent hole and add a little water when needed or uncover the vent. It is better to have it too moist and dry it out after fermenting than let it dry out and burn in the beginning of the process. When you get it right the garlic will be really sweet. I have a two tier stand not a basket and what I do is wrap carton around it and lay it down horizontly and fill it up as much as I can. Keeping it still wrapped put it into the inner pan and then pull the carton out. Just started a batch of 2.8kg 4 to 5 gram Solos. I have a Tiross fermenter but guess their all the same Nex and so forth. Goodluck
My cooker looks exactly like yours. The manual says to clean the condensation collector after use. I can’t figure out how to get it out of the lid. Can you help?
Hi Thanks for commenting. I have been using my black garlic machine for 3 years now and have never cleaned the 'condensation collector'. I just went and looked at my instructional manual and it does say to clean it. I did a search to find more information or a video showing how to do it, I could not find one. My machine works great without cleaning this 'condensation collector' and I use my machine a lot. More in the winter then the summer. I would not worry about it and use the machine.
Hello, thanks for the comment. I fill my cooker with garlic and choose 7 days. It comes out perfect every time. I know some students of mine have used their machines and the garlic was hard also. I am not sure why that happens. Maybe different brands of black garlic cookers, or maybe there was not enough garlic on the cooker. I fill it up, as much garlic as it will take. I hope that helps.
Great video Val! I love black garlic 🖤🧄
What is the brand of cooker are you using and do you have a video using it? Thank you!
Hi Rhonda, Thank you for the question. I just went and looked at my garlic fermenter and it does not have a brand on it. The instruction manual says "New Generation of Intelligence, Black Garlic Fermenter". I have had it for about 4 years. When I was looking for one, I did a search and read customer reviews and decided to get this one. I just did a search and found it. Here is the link: www.amazon.ca/Fermenter-Automatic-Intelligent-Control-Garlics/dp/B079L716V6
I like Black garlic Black garlic Black garlic too
Thank you for the comment. I love black garlic. I have more recipes on my Patreon group with black garlic. www.patreon.com/user?u=63892185&fan_landing=true
You're awesome! Thank you for replying so quickly. I will try one more time with your recommendations before returning the unit. :)>
U.R. Welcome. Let me know how it turns out for you next time. Black garlic is SO DELICOUS! I hope it works for you.
Sadly mine didn't turn out. I bought a machine that looks like yours, with no brand name. I tried it with 6 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'm wondering if I have to fill it "full" and use bigger heads. I used what was left that I grew this year. I would love any thoughts you have. Thank you!
Thank you for your comment. You need to fill the machine with garlic. If there is not enough garlic in the machine it dries the garlic out. That is what I have come to learn about the garlic machines. And I usually do it for 7 days. I think 9 days is too long. The garlic is use is not small and not really big either, I would say average size heads of garlic.
The problem is humidity, your garlic dried out. You need between 80 and 90% RH. I read in a study that Garlic needs at least 8 days for the compounds to convert any less there is no change. My machine runs at 85 degrees celsius for three days then 50 for a day then up to 75 for the rest. I have two choices 192hrs or 288hrs buy a cheap Higrometer and use it to measure the humidity. I use a piece of tape to cover the vent hole and add a little water when needed or uncover the vent. It is better to have it too moist and dry it out after fermenting than let it dry out and burn in the beginning of the process. When you get it right the garlic will be really sweet. I have a two tier stand not a basket and what I do is wrap carton around it and lay it down horizontly and fill it up as much as I can. Keeping it still wrapped put it into the inner pan and then pull the carton out. Just started a batch of 2.8kg 4 to 5 gram Solos. I have a Tiross fermenter but guess their all the same Nex and so forth. Goodluck
Thank you so much for taking the time to send this information. @@garlicandchilipreppers8533
@@garlicandchilipreppers8533Which garlic machine did you bought?
My cooker looks exactly like yours. The manual says to clean the condensation collector after use. I can’t figure out how to get it out of the lid. Can you help?
Hi Thanks for commenting. I have been using my black garlic machine for 3 years now and have never cleaned the 'condensation collector'. I just went and looked at my instructional manual and it does say to clean it. I did a search to find more information or a video showing how to do it, I could not find one. My machine works great without cleaning this 'condensation collector' and I use my machine a lot. More in the winter then the summer. I would not worry about it and use the machine.
If you mean the plastic cup thing just below the hinge then you just pull it out. I have never seen any condensation in mine.
When you fill up your cooker with garlic how long do you cook it for? I made some for the least amount of days on cooker and they got hard
Hello, thanks for the comment. I fill my cooker with garlic and choose 7 days. It comes out perfect every time. I know some students of mine have used their machines and the garlic was hard also. I am not sure why that happens. Maybe different brands of black garlic cookers, or maybe there was not enough garlic on the cooker. I fill it up, as much garlic as it will take. I hope that helps.
Hi Valerie. I’ve got the same fermenter as you. And mine came out hard. The time before it was umami. Can I use the hard garlic for anything.
@@alanjones8358 Yes, you can use the hard black garlic in soups. Once it gets into the broth it will soften up.
Thanks for your reply.I’ll try your suggestion ❤️
Do you have a video of how to set your machine?
No. I just use the manual when I set my machine.