You can take the black garlic a little further by using a dehydrator after you’ve made the soft black garlic, and dry it and then can grind it into a powder that will last longer than the soft pods. I make mine in a rice steamer and do several heads and then use them in soft state. I also take some of the pods and put them in a good vacuum blender with olive oil and make a garlic infused oil for use in cooking.
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.
I also use it to make a garlic infused oil for cooking: I do like to use mortar and pestle to crush for use, and I sometimes add a little oil to crush it when going to use for cooking on stove or roasting.
@@davidbea3711 Umami is the fifth taste category that we have special receptors (taste buds) to detect it our mouths. It is a certain type of flavor roasted meat has, as one example. Umami is the Japanese name for it. The English name is "savory". Savory does not mean salt, it means this other flavor we often crave. So we can taste: salty, sweet, bitter, sour and umami. It's a fractionated protein (glutamates) found in nature which we imitate with MSG. Worth looking up to find out more.
Made Black Garlic last month, using an old slow cooker. Wrapped the bulbs in Plasticrap, and then Aluminum foil. Put them in the Crotch pot, covered it, and set it to the 'keep warm' setting. It took two weeks, and I had to reset the pot every day, because it shut off after twelve hours, as a safety thing. The Black Garlic turned out great. I'm not sure I'd use enough Black Garlic to justify a dedicated machine.
SO easy to make a judgemental comment. So much easier to express kindness - or say NOTHING! John - thank you for your ongoing sharing; we learn so much from your experience and MOJO for and with the natural world around us. Saw an NCBI journal article on black garlic to help with Conjestive Heart Failure. Amazing stuff. But then - anything FERMENTED - usually is. Kudos!! THANKS!! Danielle
Maybe you’d be interested -I was searching for the kind 💐 John 🍽 got and I don’t know what kind it is but this looks like a good deal and it’s organicI was searching for the kind John got and I don’t know what kind it is but this looks like a good deal and it’s organic so I thought I would share it www.walmart.com/ip/Organic-Black-Garlic-Whole-Bulbs-12oz-3-4lb-Kosher-Certified-Black-Garlic-North-America-brand/877156279
I have made metod to do large quantities :) . get a drinks cooler and place a 60 incandecent bulb inside powered threw a temp controller and then i vacuum seal the garlic in sets of 5 and then layer them in the cooler with the sensor for the controller under the garlic. Works out great, just need to go in once a week and rotate the pile.
I've been following you since you showed us how to make solar panels from solar cells. ❤ i love that you covered black garlic. Stay educating the world, brother.
Dude.. i totally expected you to do this Grassroots. Youre the Grassroots dude, right? We need to find a way to make Black Garlic without the plug. Anyone? THAT would be a video people would watch
A black garlic "fermenter"? I just throw a several buds worth of peeled (or unpeeled) cloves in my rice cooker, hit "warm" and then just leave it for something like a week or so. Every day, the garlic gets darker and darker as they caramelize. That's really all there is to it.
He's basically using a rice cooker that doesn't have the 'cook' function. The specs on this machine is 90w at 160°F and requires the machine to be packed full otherwise the garlic will be too dry. I'm trying to make black garlic at the moment in my rice cooker. 50w. Let's just consider the electricity consumption on a project like this though..
@@hans6304 my first batch turned into dry roasted garlic. Brown, hard and not very appealing. I did grind them into powder and used it in cooking and mayonnaise but ultimately it was a fail. I did try again, but this time I placed a slightly damp tea towel and checked on it every couple of days. I got better results but I wouldn't say it was beautiful, lush black garlic. The room I used stank for the 2weeks while I operated the cooker which irritated my partner. I'd say it's cheaper to make your own but it's more convenient to just buy
@@owenhu2474 - thank you- I watched one that the guy wrapped the cloves in foil first. Seems like it might work to retaining the moisture. I am on my second day on a regular rice cooker. Think I will check them tomorrow after a full 24 hours and check the moisture of the pot. Thanks for the heads up.
You could use any instant pot, rice cooker, or slow cooker, just use the lowest setting... And hope you don't you need to use it for the next two weeks...
Hey, I've found the 8-day black garlic lacks much of the flavor and intricacies of the longer process. Kind of like McDonalds fast food vs home-made burgers. I produce commercially, I've tried 8-day and 100-day, I now compromise and settle around 47 days for a good balance of having a great product and still having commercial turnover times. It's taken me 20+ batches to get a great product using a variety of methods.
You can stop the cycle after eight days on a half garlic and half shallots batch. They won't be a finished product at that point but you can sweat them into some onions for a killer french onion soup.
absolutely all those factors, it's a complicated process. The 8-day version is much easier for most people. Sometimes I wonder why I persist with me 47-day balance of heat and humidity :) As for good fresh garlic, no objections here - I grow garlic commercially :)
I have long ago, then used a range of interim solutions and now upgrading again. For next season I'll have my large machine in place, a modified commercial oven capable of hundreds of heads of garlic at a time.
John: do you know the difference between blackened garlic and aged garlic in terms of nutrient benefits. I’ve been doing my own black garlic and love it and am pleased to know how healthy it is. There are larger machines for commercial purposes; good to know about this machine; I’ve been using rice cooker and it takes 3 weeks. Have you considered carrying the larger commercial machines for anyone who needs to produce more to sell? I’ve learned to make mine into a more liquified version which makes it easier to use and just can spread onto foods I’m going to cook. I use the organic and have to go to Whole Foods to find the larger bulbs in organic. I wonder if they can be bought wholesale if you’re not able to grow your own.
Eh, you could probably achieve the same results with a regular rice cooker on the keep warm setting with a couple stainless steel steamer trays. No need for yet another uni-tasker machine. That's not very eco.
Nobody needs a special appliance to make black garlic. I use our rice cooker on warm (most simple rice cookers default to warm when plugged in; the more sophisticated ones go to warm when finished with a cooking cycle) with the garlic bulbs in a turkey bag for 14 days. Done and done.
Great video, thank you! I have watched several videos and a couple mention "curing" the garlic after it's cooked. Do you do anything to "cure" it? I love all your videos, appreciate you!
How long does black garlic keep? What is the best way to store it? How is it different from storing regular whole garlic cloves? If you are going to use your home grown garlic to make it, you only harvest once a year.
Hello i want to get the garlic fermenter upgrade verision but it appears to be sold out on your web page, and i cant find it in another page. can you help me out ? where can i purchase it?
It's not actually fermentation. It's the Maillard reaction. What is the Maillard reaction and how does it occur? The Maillard reaction is the chemical reaction that occurs in the presence of heat between amino acids and reducing sugars that results in food browning thereby producing fresh aromas and flavours. The building blocks of proteins which can be contained in our diet are amino acids.
I love making black garlic and using it. One of the questions I’m struggling with, because I like to make my black garlic into a paste for easily spreading and mixing in cooking dishes; I’m wondering whether or not you could slow press garlic in something like the Slowstar attachment for making ice creams, etc. without harming the juicer of gum it up. I’ve been using mostly blenders, but they really don’t work that well for this, even if I mix with Ager Ager or Gelatin. The best luck I’ve had is with a Bamix handheld immersion blender. In a paste form it can be mixed with hummus , butter, butter substitutes, etc. for some additional diversity. If a slow press juicer would make this into a paste without gumming up or causing a problem with the juicer it would be a very easy way to convert to a paste. Do you think it might work, or would it gum up the juicer?
A 2006 study, kiolic black garlic in men over 60, stopped plaques, then reversed plaques on arteries,all i needed to here, technically it not fermentation its dry aging
Hello john this is one of your subsvriber from Ukraine Europe, have been watching your program for a long period of time on how to make a living on microgreens and lots and lots. I will like to know about this black garlic machine how much is it and hiw much wiĺl it cost me to get it shipped to ukraine kiev. I will be waiting to read from you .thank you .
The black garlic may be delicious but raw garlic actually has more benefits, a lot of the benefits come from the compound that causes the burning sensation.
Absolutely. I make those also. In my opinion, each type of food and/or fermented food has unique qualities and nutrients, so I like to grow, make and eat a variety of fresh and fermented foods in my diet.
I bought this "garlic fermenter" but I regret - it is not a fermenter, it is a slow cooker. I measure the temperature inside it is about 180 F. I will not use it again, it takes way more energy/electricity than just to cook garlic for 20 min. (if you like cooked garlic). Raw garlic, in my opinion, taste better and I doubt that after fermenting (actually cooking) garlic for a week there is a health benefit of a raw garlic since allicin is unstable and get destroyed by cooking. To John - you are an amazing health advocate. I am not saying that you promoted this cooked garlic for health benefits (I did not watch a whole video), I just shared my opinion.
I store my black garlic in mylar bags (used for storing freeze dried foods) with a zipper seal. In the fridge. Should store this way easily for a year. (That being said, it will be gone long before that!)
I stored in a plastic bag in pantry, it lasted years as the last few saved and didn't eat for a few years. it dries out a bit over time but still very tasty.
Hello John, when did the concept of black garlic come into play ? Also once the black garlic is produced how do you preserve it and how long will the black garlic preserve last for ? Thank you for the video :))
Black garlic has been around for thousands of years in Asian Culture. Its a "new" thing here in the USA. Once its made, I store it in mylar bags (ones freeze dried fruit came in) inside my fridge. Can easily store for a year. although it will get eaten well before then.
Thanks for suggesting to use fermented purple cabbage in the Slowstar I bought from you in 2014. I have a shot ever morning and I have used it to flavor both soups and salad dressings.
We tried using a similar machine to make our Black Garlic for our Black Garlic Extra Virgin Olive Oil product and came out really dry. Any ideas on how to get more moisture? Can we add Balsamic or Water?
Great video been looking for a fool proof method to make black garlic. QUESTION - can you pill a few layers away from the garlic if you are getting regular ?
I peal off nearly all the paper from the bulbs before cooking to increase the amount of bulbs that I can stuff in my cooker. NEX Model 100 He is selling the model 200 version.
I wasn't as successful as you. I bought a similiar machine and tried it with 7 sm/med heads of garlic for 9 days per the instructions. Sadly, all were dry and hard like charcoal. I wonder if they would be any good grinding them into powder? Maybe it won't be 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 received an answer from someone else I wrote to and my next batch was great. I used med to large size heads and filled it with as much as I could get on the racks. I bought garlic at Costco and down in Mexico so I'm not sure how fresh it was but it turned out good@@alanrobbs8693
Buffy25 jake Mace Vegan Athlete just did a video on a slow juicer that does not destroy nurients and extracts even more juice... Very cool check the video out when You can.
Just took a peak... He recommends the Omega NC800 (a good choice for horizontal). John recommends the Omega VSJ843, mainly because it is more versatile in juicing and the easiest to clean. I personally have not tried either one, but I recommend the Tribest Slowstar. I chose it because it is a) a vertical juicer, like the VSJ843, so it is very versatile. b) It never jams unlike the VSJ843, and many other juicers as well. c) it's the cheapest vertical juicer but is typically on par or better than other verticals in yield. d) It is still fairly easy to clean in about 4 mins. Thanks of course to John for much of the insight. Fun fact: I've noticed John has gone back and forth between the VSJ and the Slowstar as his favorite juicer before finally settling for the VSJ, it seems, with the ease of cleaning winning him over. Also a fun fact: it seems the Slowstar was the last favorite juicer of Jay Kordich; which was and maybe still is the favorite of his wife, judging by one of his most recent videos.
I purchased the Slowstar from him and I am sooooooo glad that I did!!! While the juicer head is amazing in its own rite, the homogenizer assembly is what sold it for me . You can turn eggplant into a ground meat substitute for use in tacos/wraps or in casseroles like lasagna.
Well unlike a slow cooker with just set temps and you set the time, this controls not only the time it also controls the temp and humidity level while it is cooking.
So what's the sweet spot of temp, humidity level that allows for cutting the normal time to make black garlic by like 4 times, cuz i heard normally 5 weeks?
آقا این دستگاه دقیقا چی هستش؟ سیر در چه شرایطی که فراهم شود از سفیدی به سیاهی رنگ عوض میکند؟ در ایران یک شرکت هستش که سیر سیاه درست میکند و رمز و رموز این کار در چیست؟ سپاس گذارم از اینکه به سوال من جواب دهید.
You can take the black garlic a little further by using a dehydrator after you’ve made the soft black garlic, and dry it and then can grind it into a powder that will last longer than the soft pods. I make mine in a rice steamer and do several heads and then use them in soft state. I also take some of the pods and put them in a good vacuum blender with olive oil and make a garlic infused oil for use in cooking.
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.
That's great but let me ask you this one question: Do Bumbles bounce?
wat is umami ???
I also use it to make a garlic infused oil for cooking: I do like to use mortar and pestle to crush for use, and I sometimes add a little oil to crush it when going to use for cooking on stove or roasting.
@@davidbea3711 Umami is the fifth taste category that we have special receptors (taste buds) to detect it our mouths. It is a certain type of flavor roasted meat has, as one example. Umami is the Japanese name for it. The English name is "savory". Savory does not mean salt, it means this other flavor we often crave. So we can taste: salty, sweet, bitter, sour and umami. It's a fractionated protein (glutamates) found in nature which we imitate with MSG. Worth looking up to find out more.
Great info, thanks!
Made Black Garlic last month, using an old slow cooker. Wrapped the bulbs in Plasticrap, and then Aluminum foil. Put them in the Crotch pot, covered it, and set it to the 'keep warm' setting. It took two weeks, and I had to reset the pot every day, because it shut off after twelve hours, as a safety thing. The Black Garlic turned out great. I'm not sure I'd use enough Black Garlic to justify a dedicated machine.
Could you also use an electric turkey roasting oven?
What is plasticrap please? Is it those bags you can use for roasting meats in the oven?
@@anajinn Its Plastic Wrap, like Saranwrap or other thin food storage wraps...
@@Kris_at_WhiteOaksFarm Thanks
He starts making it at 13:37 or so.
But don't bother he just bought a glorified rice cooker that makes black garlic.
Thanks for saving my time!
Thank you! I'm so glad I didn't watch 13 minutes of waffle, you're right though the rest wasn't really worth a watch either lmao
Thank you
You win at TH-cam :)
Great
SO easy to make a judgemental comment. So much easier to express kindness - or say NOTHING!
John - thank you for your ongoing sharing; we learn so much from your experience and MOJO for and with the natural world around us. Saw an NCBI journal article on black garlic to help with Conjestive Heart Failure. Amazing stuff. But then - anything FERMENTED - usually is. Kudos!!
THANKS!! Danielle
I absolutely love black garlic ever since discovering it. I’m gonna go full scale making this stuff. So awesome!
I second that
Maybe you’d be interested -I was searching for the kind 💐 John 🍽 got and I don’t know what kind it is but this looks like a good deal and it’s organicI was searching for the kind John got and I don’t know what kind it is but this looks like a good deal and it’s organic so I thought I would share it
www.walmart.com/ip/Organic-Black-Garlic-Whole-Bulbs-12oz-3-4lb-Kosher-Certified-Black-Garlic-North-America-brand/877156279
I have made metod to do large quantities :) . get a drinks cooler and place a 60 incandecent bulb inside powered threw a temp controller and then i vacuum seal the garlic in sets of 5 and then layer them in the cooler with the sensor for the controller under the garlic. Works out great, just need to go in once a week and rotate the pile.
I've been following you since you showed us how to make solar panels from solar cells. ❤ i love that you covered black garlic. Stay educating the world, brother.
Dude.. i totally expected you to do this Grassroots. Youre the Grassroots dude, right? We need to find a way to make Black Garlic without the plug. Anyone? THAT would be a video people would watch
I live in Nevada and plan to do this in July when it is 110 degrees outside! Some said, put in Tupperware, and put in attic for a while. Hot attic?
A black garlic "fermenter"? I just throw a several buds worth of peeled (or unpeeled) cloves in my rice cooker, hit "warm" and then just leave it for something like a week or so. Every day, the garlic gets darker and darker as they caramelize. That's really all there is to it.
He's basically using a rice cooker that doesn't have the 'cook' function. The specs on this machine is 90w at 160°F and requires the machine to be packed full otherwise the garlic will be too dry. I'm trying to make black garlic at the moment in my rice cooker. 50w. Let's just consider the electricity consumption on a project like this though..
@@glenn8773 how did you go with 50W? What's your cooker's capacity guys? Cheers 🍻
@@hans6304 my first batch turned into dry roasted garlic. Brown, hard and not very appealing. I did grind them into powder and used it in cooking and mayonnaise but ultimately it was a fail.
I did try again, but this time I placed a slightly damp tea towel and checked on it every couple of days. I got better results but I wouldn't say it was beautiful, lush black garlic.
The room I used stank for the 2weeks while I operated the cooker which irritated my partner.
I'd say it's cheaper to make your own but it's more convenient to just buy
you have to add some water, then will be more sweet,
@@owenhu2474 - thank you- I watched one that the guy wrapped the cloves in foil first. Seems like it might work to retaining the moisture. I am on my second day on a regular rice cooker. Think I will check them tomorrow after a full 24 hours and check the moisture of the pot. Thanks for the heads up.
My Korean friend informed me that black garlic is used in Korea for lowering blood pressure, so I make my own to use.
Thanks. I did not know that. What method do you use please?
You could use any instant pot, rice cooker, or slow cooker, just use the lowest setting... And hope you don't you need to use it for the next two weeks...
Hey, I've found the 8-day black garlic lacks much of the flavor and intricacies of the longer process. Kind of like McDonalds fast food vs home-made burgers.
I produce commercially, I've tried 8-day and 100-day, I now compromise and settle around 47 days for a good balance of having a great product and still having commercial turnover times. It's taken me 20+ batches to get a great product using a variety of methods.
You can stop the cycle after eight days on a half garlic and half shallots batch. They won't be a finished product at that point but you can sweat them into some onions for a killer french onion soup.
absolutely all those factors, it's a complicated process. The 8-day version is much easier for most people. Sometimes I wonder why I persist with me 47-day balance of heat and humidity :)
As for good fresh garlic, no objections here - I grow garlic commercially :)
I have long ago, then used a range of interim solutions and now upgrading again. For next season I'll have my large machine in place, a modified commercial oven capable of hundreds of heads of garlic at a time.
yeh, mine will be nowhere near that large! I'd worry about getting a consistent product from something that size
Andrew Hennell can I buy your black garlic if I live in Canada?
Thank you John, never heard of this but very interested. Thanks again for all you do.
I love how smooth your videos are even though you don't do a hol lot of editing
John: do you know the difference between blackened garlic and aged garlic in terms of nutrient benefits. I’ve been doing my own black garlic and love it and am pleased to know how healthy it is. There are larger machines for commercial purposes; good to know about this machine; I’ve been using rice cooker and it takes 3 weeks. Have you considered carrying the larger commercial machines for anyone who needs to produce more to sell?
I’ve learned to make mine into a more liquified version which makes it easier to use and just can spread onto foods I’m going to cook. I use the organic and have to go to Whole Foods to find the larger bulbs in organic. I wonder if they can be bought wholesale if you’re not able to grow your own.
Eh, you could probably achieve the same results with a regular rice cooker on the keep warm setting with a couple stainless steel steamer trays. No need for yet another uni-tasker machine. That's not very eco.
Amazing Information! Thank you John!
I could build that with simple components off eBay or reclaimed from old appliances.
The most important thing is the reliability of your thermostat.
Nobody needs a special appliance to make black garlic. I use our rice cooker on warm (most simple rice cookers default to warm when plugged in; the more sophisticated ones go to warm when finished with a cooking cycle) with the garlic bulbs in a turkey bag for 14 days. Done and done.
Thank you!!! I want to try! Amazing video. I’d love to see black garlic recipe videos too.
You use it just like regular garlic. In soups, on bread spread, on top of steak. You don't need any recipe.
Thanks so much John! Can't wait to try this...but not before getting on a flight.
23 minutes video for 1 minute content...
LOLOLOLOLS SMH
WONDERING. JOHN IF IT WILL EVER BE BACK IN STOCK :)
Thanks for the video I'll definitely have to try the black garlic
Your videos are super informational, but as others have pointed out, less is more. Editing is your friend.
HELP PLEASE! I just visited your website to buy the black garlic maker, but I couldn't seem to find it. How much & where do I buy it?
Great video, thank you! I have watched several videos and a couple mention "curing" the garlic after it's cooked. Do you do anything to "cure" it? I love all your videos, appreciate you!
The black garlic bulbs from Costco are tiny and are one piece, no apparent cloves. Solid gummy bear consistency.
How long does black garlic keep? What is the best way to store it? How is it different from storing regular whole garlic cloves? If you are going to use your home grown garlic to make it, you only harvest once a year.
Hey Robin I am wondering the same thing. Have you received a response from anyone yet?
😂😆😂😆😂😆HOW CAN I GET MORE,!?!?!!? YESSSSS OMG WANT TO TRY THIS, Want to make Black Garlic Noodles!!!!!!!! SO EXCITED
Thanks for the video!!!! How is condensation solved? Does the machine include a drying program? If so, how long does the drying takes?
Thanks!!!! :-)
I have the same question!
Seriously I adore your videos.
Hello. Please stop saying that black garlic is fermented. IT DOES NOT. It undergoes a different process called the Maillard reaction. THANK YOU.
Love your show John, thanks for sharing your wealth of knowledge and research
Hello i want to get the garlic fermenter upgrade verision but it appears to be sold out on your web page, and i cant find it in another page. can you help me out ? where can i purchase it?
It's not actually fermentation. It's the Maillard reaction.
What is the Maillard reaction and how does it occur?
The Maillard reaction is the chemical reaction that occurs in the presence of heat between amino acids and reducing sugars that results in food browning thereby producing fresh aromas and flavours. The building blocks of proteins which can be contained in our diet are amino acids.
throw them in the middle of your compost pile for a month .. free black garlic
Good, thanks. Bhasuran kerala, India.
Science says it's not fermentation but maillard reaction...
Really cool man
You made me hungry -thanks a lot!
I love making black garlic and using it. One of the questions I’m struggling with, because I like to make my black garlic into a paste for easily spreading and mixing in cooking dishes; I’m wondering whether or not you could slow press garlic in something like the
Slowstar attachment for making ice creams, etc. without harming the juicer of gum it up. I’ve been using mostly blenders, but they really don’t work that well for this, even if I mix with Ager Ager or Gelatin. The best luck I’ve had is with a Bamix handheld immersion blender. In a paste form it can be mixed with hummus , butter, butter substitutes, etc. for some additional diversity. If a slow press juicer would make this into a paste without gumming up or causing a problem with the juicer it would be a very easy way to convert to a paste. Do you think it might work, or would it gum up the juicer?
Hey John I love your videos ,you are a great teacher and nice guy.
Wow! That sounds so delicious and nutritious... only wish I could afford to buy one of those machines! Great video!
They sell these machines on eBay for $50 brand new
Wow great information!!
Can you make this available in Canada? Your website won't accept the Canadian postal code, the zip code.
Awsome John !!!! Thanks
A 2006 study, kiolic black garlic in men over 60, stopped plaques, then reversed plaques on arteries,all i needed to here, technically it not fermentation its dry aging
Always great stuff John. I save these tips you give for the day I have my own property. For now I'll keep growing what I can In my apartment.
Josh Gfunkel good for you, plant in anything you can they even have wall mount planters now...
Hello john this is one of your subsvriber from Ukraine Europe, have been watching your program for a long period of time on how to make a living on microgreens and lots and lots. I will like to know about this black garlic machine how much is it and hiw much wiĺl it cost me to get it shipped to ukraine kiev. I will be waiting to read from you .thank you .
Hey john i live around the corner from you and was interested in meeting with you and was wondering if that was possible.
very interesting never seen or heard of this! thanks for sharing : )
The health food co-op where my wife works has been selling ir for decades. For about $4.00 a head.
The black garlic may be delicious but raw garlic actually has more benefits, a lot of the benefits come from the compound that causes the burning sensation.
thx . luv from canada
Great video. I love your shirt too.
I don't see your link to purchase black garlic maker?
Dude!
You ever heard of Kimchi or sauerkraut?
Same sort of effect on the product and the nutrients etc...you need to get into it!
weedfreer ues he has videos about them
Absolutely. I make those also. In my opinion, each type of food and/or fermented food has unique qualities and nutrients, so I like to grow, make and eat a variety of fresh and fermented foods in my diet.
LESS TALK MORE ON WORK PLD TIME IS GOLD FOR EVERYONE TY
I bought this "garlic fermenter" but I regret - it is not a fermenter, it is a slow cooker. I measure the temperature inside it is about 180 F. I will not use it again, it takes way more energy/electricity than just to cook garlic for 20 min. (if you like cooked garlic). Raw garlic, in my opinion, taste better and I doubt that after fermenting (actually cooking) garlic for a week there is a health benefit of a raw garlic since allicin is unstable and get destroyed by cooking. To John - you are an amazing health advocate. I am not saying that you promoted this cooked garlic for health benefits (I did not watch a whole video), I just shared my opinion.
3 questions: How do you now store that black garlic? How long is it good for? Is it soft enough for a guy with no teeth to eat? Thanks! :)
It is paste like in texture, you can mash it on the roof of your mouth.
I store my black garlic in mylar bags (used for storing freeze dried foods) with a zipper seal. In the fridge. Should store this way easily for a year. (That being said, it will be gone long before that!)
I agree with you John, mine barely lasts until the next batch is done!
I stored in a plastic bag in pantry, it lasted years as the last few saved and didn't eat for a few years. it dries out a bit over time but still very tasty.
just put the black garlic at room will be ok, make sure have wind, black garlic can eat even two years, you can drink like tea if no teeth,
How is it with the smell?
I love this dude. Hes geeky awesome.
Hello John, when did the concept of black garlic come into play ? Also once the black garlic is produced how do you preserve it and how long will the black garlic preserve last for ? Thank you for the video :))
The health food co-op where my wife works has been selling ir for decades. For about $4.00 a head.
Black garlic has been around for thousands of years in Asian Culture. Its a "new" thing here in the USA. Once its made, I store it in mylar bags (ones freeze dried fruit came in) inside my fridge. Can easily store for a year. although it will get eaten well before then.
Thanks for suggesting to use fermented purple cabbage in the Slowstar I bought from you in 2014. I have a shot ever morning and I have used it to flavor both soups and salad dressings.
Love your videos
Yours is soft chewy. Mine is hard. But still edible. I do mine 9 days. In a fermenter. I dont know why mine is hard.take care.
We tried using a similar machine to make our Black Garlic for our Black Garlic Extra Virgin Olive Oil product and came out really dry. Any ideas on how to get more moisture? Can we add Balsamic or Water?
How can I buy this black garlic maker from you with discount?
One can use a rice cooker set it on warm keep garlic in rice cooker like 10 days
I heard you can also make black shallots the same way you make black garlic. Have you ever tried that?
we can grow excellent garlic here
Looks great but what is the price
May I know how much is the garlic Maker . I don’t see your website? Thanks
I see people are also doing black onion. Have you tried that?
Can you put peeled cloves in this machine or does it need to be a whole bulb? Have you tried to freezedry it?
Please let me know, how much you are selling this black garlic fermenter pots, I would like to buy 1.
Thanks
Great video been looking for a fool proof method to make black garlic.
QUESTION - can you pill a few layers away from the garlic if you are getting regular ?
I peal off nearly all the paper from the bulbs before cooking to increase the amount of bulbs that I can stuff in my cooker. NEX Model 100 He is selling the model 200 version.
thanks!
Can one use this device in my apartment without the garlic odoor
Very good !...However, how to keep it and how long can you keep it ?....
I wasn't as successful as you. I bought a similiar machine and tried it with 7 sm/med heads of garlic for 9 days per the instructions. Sadly, all were dry and hard like charcoal. I wonder if they would be any good grinding them into powder? Maybe it won't be 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.
help! mine were the same. I don't see answers to any of the questions.....
I received an answer from someone else I wrote to and my next batch was great. I used med to large size heads and filled it with as much as I could get on the racks. I bought garlic at Costco and down in Mexico so I'm not sure how fresh it was but it turned out good@@alanrobbs8693
Going to get one now. I need a juicer, have no idea what to choose. Probably check them out.
Buffy25 jake Mace Vegan Athlete just did a video on a slow juicer that does not destroy nurients and extracts even more juice... Very cool check the video out when You can.
Thank you Brgitte LM!
Just took a peak... He recommends the Omega NC800 (a good choice for horizontal). John recommends the Omega VSJ843, mainly because it is more versatile in juicing and the easiest to clean. I personally have not tried either one, but I recommend the Tribest Slowstar. I chose it because it is a) a vertical juicer, like the VSJ843, so it is very versatile. b) It never jams unlike the VSJ843, and many other juicers as well. c) it's the cheapest vertical juicer but is typically on par or better than other verticals in yield. d) It is still fairly easy to clean in about 4 mins.
Thanks of course to John for much of the insight. Fun fact: I've noticed John has gone back and forth between the VSJ and the Slowstar as his favorite juicer before finally settling for the VSJ, it seems, with the ease of cleaning winning him over. Also a fun fact: it seems the Slowstar was the last favorite juicer of Jay Kordich; which was and maybe still is the favorite of his wife, judging by one of his most recent videos.
I purchased the Slowstar from him and I am sooooooo glad that I did!!! While the juicer head is amazing in its own rite, the homogenizer assembly is what sold it for me . You can turn eggplant into a ground meat substitute for use in tacos/wraps or in casseroles like lasagna.
How can you help on this fermenter machine please
Are you still selling the black garlic maker?
It's a real slow cooker then? I eat my garlic raw in salads but this looks yummy.
Well unlike a slow cooker with just set temps and you set the time, this controls not only the time it also controls the temp and humidity level while it is cooking.
So what's the sweet spot of temp, humidity level that allows for cutting the normal time to make black garlic by like 4 times, cuz i heard normally 5 weeks?
Thank you John, love your videos and your love for sharing your knowledge . 🙂
hey john, have you ever tried it with peeled cloves? i heard that is it makes quicker but i cant find on youtube. thanks
Hi John. Does this item ship to New Zealand? Thanks
just wondering how is the nutrition comparison to the one that fermented for longer?
Video was to long. Try getting to the point faster
Get yourself an attention span. A lost art.
@@chandlerscaringia5260 attention span? Common mate. It may be valid criticism. People dont have much time these days...
Wanda Lucas by the way, what I like to do in those easy to understand videos is speed it up to 1,5-2,0. Saves a lot of time.
can you use garlic purchased at the store for this to work or does it have to be garden fresh for it to work?
I want to buy the machine to made black garlic . And what country made them ?
Looks awesome, but I'm concerned that it appears to have some sort of chemical coating lining the inside...?
Why did you need to talk 23 min instead of saying here is the machine. I wasted time to listen you expecting to learn a home method.
He's never been one for brevity and editing.
Just rediscoverd this video. Are you still selling the fermenter?
آقا این دستگاه دقیقا چی هستش؟ سیر در چه شرایطی که فراهم شود از سفیدی به سیاهی رنگ عوض میکند؟ در ایران یک شرکت هستش که سیر سیاه درست میکند و رمز و رموز این کار در چیست؟
سپاس گذارم از اینکه به سوال من جواب دهید.
Any idea the difference between your Bronze model and the Black?
Very limited information on the product.
Cheers,
Just I had started eaten black garlic but garlic causes me headache. Do you know if this is normal?
I want to know how much the black garlic marker ?
Would a solar dehydrater work?