Hi there, dear friends 😀
Just now, I was rotating the garlic in the rice cooker when I noticed that one of the garlic bulb’s thinner skin was showing a dark colour already for the garlic inside…but today is only Day 9 of the garlic aging process…
Surprised, I quickly opened a clove of garlic and found that it was already black, as shown in the picture above.
I gave it a gentle squeeze and it was soft, like jelly.
I quickly ate it to see how it tasted – well, the black garlic flavour is not fully developed yet – it still lacks the tangy and sweet taste of the one-year old black garlic that Master atan gave. He said that batch of garlic was fermented in his rice cooker for 50 days last year! Wow!
That is why Master atan said that the time it takes for the garlic to turn black will depends on the rice cooker that we have. Ideally, we should ferment the garlic for 28 days. A shorter period means the goodness of the black garlic is not fully developed.
He told me to keep a close eye on my garlic and stop fermenting it in two days time, for fear that the garlic will turn hard and dry, when the black garlic will lose its health benefits.
Master atan showed a picture of his Day 12 garlic HERE, and his garlic was only golden brown in colour. So, it means that my rice cooker has a higher temperature and the garlic got aged faster.
So, do check your garlic around Day 8 onwards, and not on Day 12 as advised by Master atan, in case yours is ready for harvesting.
Important Note :-
Master atan said the black garlic has the most benefits when we eat it while it is still hot and freshly harvested!
So, get everyone in your family to eat 2 cloves of fresh black garlic then, okay?
Enjoy your black garlic!
With best wishes,