5 simple steps to make black garlic at home

(Baonghean.vn) - Black garlic has the effect of preventing many diseases such as cancer, reducing cholesterol, blood fat... In addition, black garlic is also an antioxidant, preventing the aging of the body.

Fermented black garlic has more nutrients and vitamins than fresh garlic. Black garlic has many medicinal uses.

Instructions on how to make black garlic at home:

Ingredient:

- Fresh garlic: 1kg (Depending on the quantity needed). You should choose garlic from famous garlic growing regions of Vietnam such as Phan Rang, Da Lat, Ly Son. Choose firm and even garlic bulbs. It is best to choose single garlic, because this type of garlic is richer in nutrients, but if not, you can choose garlic cloves.

- Beer: 1 can or more depending on the amount of garlic (1kg garlic / 1 can of beer).

- Thermos pot: You can use a rice cooker.

- Silver foil.

Making:

Step 1: Choose large, beautiful, even, unscratched garlic bulbs, bring them home and peel off the thinnest layer of skin to remove dirt. Then wash the garlic with clean water, let the garlic dry thoroughly so that no drops of water remain on the surface of the bulb. Leave the garlic in a dry, airy environment for 4 to 6 hours before processing.

Step 2: Put all the garlic after peeling off a thin layer to clean the outside into a plastic basin or small pot, then sprinkle beer evenly over it, soak the garlic for 30 minutes to let the garlic absorb the probiotics. The ratio of soaking 1kg of garlic corresponds to 1 can of beer. In Japan, they make black garlic without even using beer to ferment, but Americans think that fermenting with beer is better.

Step 3: Prepare a large sheet of aluminum foil, spread it out evenly and arrange the garlic in it, arrange it immediately after taking the garlic out of the beer bowl - while the garlic is still wet. Leave it for about 10 days, then remove the aluminum foil to let the garlic release steam.

Step 4: Wrap the garlic in foil, then put it in the rice cooker, turn on the warm button, keep warm for 2 weeks. When doing this, remember to use plastic wrap, wrap it tightly around the lid of the electric pot to keep the heat better, if it is an electronic pot, you do not need to. Remember to wipe the water on the lid every day.

Step 5: During the process, you can open the pot to check the garlic every day, open the lid and close it immediately, do not leave it for more than 5 minutes. After 2 weeks of fermentation, the garlic will gradually change from white, to brown, then black. When the garlic meets the requirements, it tastes a little sour, a little sweet, and no longer has the original strong smell of garlic, meaning it has met the requirements. You can store the finished black garlic in the refrigerator for a long time.

Note: If the weather is as expected, it will be done in about 14 days. However, if after 14 days your black garlic is still wet outside, on the last day, keep it plugged in, but leave the lid open for a few hours to let the garlic release all the moisture. Or dry the garlic in the sun for a few hours, or turn on the fan to dry it, whatever works.

Above ishow to make black garlicextremely simple at home, both cost-effective and ensuring effectiveness and quality. The benefits of black garlic are huge. Every day, a normal person should only eat 2-4 cloves, for the elderly, 1-2 cloves is enough. Black garlic can be peeled and eaten without any other processing or can also be put into smoothies or used to soak in wine.

Good luck!

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