6L Black Garlic Fermenter,Yogurt Maker with Adjustable Temperature & Time Control,Kimchi machine,Sweet Rice Wine Maker Full Automatic,Natto Maker,FCC UL Listed

My wife made yogurt in it. The yogurt turned out perfect. Easy to use.

I have had this for quite a few years and still works great. However, I am not sure if I am the only one, but I had to modify this unit to work. Based on other units I had looked at I think those would have the same issue. Used as is, the garlic would dry out too quickly. I ended up putting duct tape over the vent hole to keep the moisture in after multiple failed attempts with garlic drying out. Since putting the duct tape on the vent it now takes 4 to 7 days to get the garlic cooked perfectly as it depends on how dry or the moist the garlic is to begin with. I can usually get 12 to 15 bulbs in the unit at once.

Instructions are insane for something so simple but the device does a great job. Put garlic in. Press the button for multi-lobed garlic. There is a different button if you use solo garlic instead (garlic with one lobe instead of many). Does not work on elephant garlic (which is too big and actually is an onion, not garlic).The counter will now flash, temperature is Celsius, days until finished, and hours before finished.There is also a dehydrate button, supposedly used if the garlic is not dry enough. It should have the consistency of a gummy bear when finished. Mine functioned perfectly and did not need drying.Black garlic is sweeter than normal garlic and has a strong savory element. It's also extremely expensive. So you will want to make your own (which is cheap).This absolutely has to be done out in the garage or outside. The process releases an overwhelming garlic essence for an entire week and more.

I like it. I am making a special yogurt, that the culture is quite expensive and I need to set the temperature at precisely 32 *C very good with no off flavor. At 44C it makes a wonderful cream cheese like consistency and about 4_1/2 quarts of whey also very good (both). I am so far very happy with the results and I highly recommend as far as it has gone. it was quite hard to figure out how to set the temperature which there are no instructions for.Do you guys over at MLGB want to hire me to write instructions for you? a lot of companies seem to need this nich filled, and I would be happy to work that out with you.

Totally the best thing since sliced bread! This bad boy has paid for itself several times over. Don’t use it inside though. I run mine in the shed. It will get very “fragrant” lol if you like black garlic and want to make your own go with this maker. Easy to use and produces excellent black garlic when used correctly and after you figure out what setting work for what end product you want. Personally I like a very sweet, firmer but not tacky end product. I use pure white multi clove garlic on the multi clove setting for nine days, then 8 hours of rest, then dry setting for 30 hours with the lid cracked, after this process it will be about perfect for my tastes but I do let the garlic sit out on the counter for 2 days before putting it in the fridge. I have made 7 batches of black garlic so far and it still works great. It will tightly fit 4lbs of bulbs per batch. And back them in there, your end product will be more consistent. Good luck and I hope this was helpful!

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 in the basket, for a couple of minutes, drain the water out and then start cooking. 5). Cook for 9 days. 6). If the black garlic is too moist, air dry in an open container for few hours.

I have only cooked for 3 times to make black garlic. The resulted black garlic were inconsistent for each time, but worst of all, the supposed to be high quality stainless still inner pot already has multiple holes at the bottom. It looks like they pressed the metal too thin with uneven thickness , it is so cheaply made!!

I love this fermenter. Easy to use. But forgot to keep cover loosely when I was using dry function and got some white color on the inner cover. Well still works for the second one. To erase the terrible smell, recommend to soak garlics in vinegar (I use ziplock) for a day and dry them a day. It reduces almost 80-90 % of bad smell. Save the vinegar for next use.