MLGB 6L Black Garlic Fermenter: Home Fermentation for Delicious and Nutritious Garlic Dishes

Josef: Der Fermentierer ist zu diesem Preis erstklassik! Gute Anleitung und Hinweise für die Fermentierung von schwarzem Knoblauch liegt bei. Der Stromverbrauch für ca. 9 Tage ist relativ hoch, rund 20kwh. Das Gerät wird aussen auch sehr warm weil keine Isolierung vorhanden ist. Habe einfach einen Schaumstoff von 3cm Dicke außen angebracht, das E-panel frei gelassen und schon braucht er nur mehr die Hälfte d. Energie.

Germany on Oct 04, 2023

SokhatinSokhatin: Réussite totale du premier essai. Très simple à utiliser en respectant le mode d’emploi. À conseiller vraiment pour les amateurs de l’ail noir. Merci

France on Sep 27, 2023

JanJan: I found the directions easy and took the advice to set it for 7 days which turned out perfect black garlic.
Using fresh local hard neck garlic, I set the machine in my garage and could smell it throughout the week, but only in the garage. After I removed the black garlic, there was about a teaspoon of moisture that the garlic released. I am very satisfied with the machine.

United States on Sep 16, 2023

Tree MD: We use this to ferment our organic garlic. Works great, good value.

United States on Sep 16, 2023

Client d'Amazon: pour faire de l ail noire mais impossible en appartement l odeur est beaucoup trop forte

France on Sep 08, 2023

Yann: Livraison très rapide et soignée, le fermenteur est très bien protégé.
Nous avons commandé le fermenteur pour faire de l'ail noir, mais nous l'avons essayé pour faire du yaourt, malheureusement pour nous la tentative n'était pas concluante, mais le problème ne vient pas de la machine mais de nous car on aurait dû changer les paramètres. Ça fait parti de la prise en main.
La machine a très bien fonctionné et le cycle s'est très bien déroulé. Très facile d'utilisation, un design sobre mais esthétique. Le manuel est en français parmi plusieurs langues.
Je viens de lancer 12 jours de fermentation pour faire l'ail noir, nous verrons le résultat.
Je posterai des mises à jour pour expliquer mon expérience.

France on Aug 24, 2023

Jerry Legg: We have had this black garlic maker for over a year. It works great. Thru trial and error, we have found the best practices that will deliver good moist black garlic every time. Here is the list: 1). Do not run the device inside your house. The smell is awful. Use a garage or rainproof area outside, instead. 2). Fill the pot to capacity each time. It will hold 3 to 4 pounds of garlic. It cooks better if it is full. 3). Use large garlic bulbs. If you use small bulbs, you will get tiny nodes and these are a pain to work with. Our favorite is the big bulk garlic at Harris teeter. 4). Add filtered water to the pot before starting. This is critical to avoid overly dry black garlic. If you don’t do this, you are rolling the dice on whether the garlic in the pot has enough internal moisture to keep the inside air moist during the entire process. Sometimes the garlic will have enough internal moisture and sometimes not. It it runs out of moisture the black garlic will be hard and dry. There are two ways to add water. One way is to add filtered water to the bottom of the pot as high as possible without touching the garlic. The other method to to soak the garlic in the pot after putting...

United States on Jul 11, 2023

Michael: Works great and cleanup is easy.
My first batch of blackened garlic was great using the instructions that came with it. The instructions help you to dial in the consistency you like with black and garlic.
I have found by using the fermenter it is best to use fresh garlic. If you use older garlic it is more dry and you need to decrease the fermentation time or temperature. The spicy or the garlic, I think the better tasting final product.

United States on Jul 09, 2023

Libro Cortar Jamón: A 149€ me parecía una máquina cara comparada con arroceras y ollas instant. Me decidí a comprarla porque no me parece funcional hacer ajo negro en arroceras u otros pequeños electrodomésticos ya que en todos los demás se tarda 3 y más veces el tiempo en hacer el ajo negro. Aquí 6 días y solo tienes que ponerlos en la rejilla, en otro tipo de utensilios hay que hacer mucha parafernalia para llegar a un resultado similar y como el tiempo es oro, compré esta máquina con la suerte de que al final cobraron unos 20€ menos por ella.
De momento está haciendo el primer lote de 18 ajos, la tercera parte frescos (ajo blanco), es decir recolectados en Mayo y el resto de ajos morados y de temporada anterior. En unos cinco días veré los resultados.
Se recomienda utilizar ajo de temporada, es decir que no esté muy seco.
Importante, utilizarla en un lugar lo más ventilado posible porque los 3 primeros días el olor es tan fuerte que afecta los ojos, nariz y garganta. Luego solo huele a ajo que tampoco es el aroma ideal en una casa. Por lo que mejor utilizarla en una terraza, jardín o cualquier sitio ventilado alejado de la nariz humana.
Tengo interés en comprobar...

Spain on May 22, 2022

Ol' Hesty: I will start my review out with 4/5, but titrate the review up or down depending on the results. First impressions: The inner pot is aluminum but lined with some sort of non stick coating, the inner cage appears to be stainless steel. The instructions are poorly written and almost comical; if you buy one of these you will see. Pretty simple set up really. Stick your garlic in the cage, close it, insert it into the pot, close the lid, press and hold the "cancel" button for 3 seconds, hit the "solo garlic" button, and keep pressing it for the desired days you intend on fermenting your bulbs for 7-12. That's it, not it has a drying function to it I have yet to exercise, but will keep the review updated to see if it is even necessary. I will say this about the fermenter, it puts off a strong plastic smell once you fire it up, but that quickly dissipates in a few hours (suggestion: Do a dry run on your new machine without garlic in it for one day) . I am not sure if this will leech off into the garlic, but just thought I would share it for those who may be concerned.
Update 1/4/2019: So I just cooked up my first batch of black garlic. Amazing!!! Now I am not sure if it is dehydrated...

United States on Dec 23, 2018