Hi there, dear friends 😀
Although Master atan told me to keep the garlic aging as long as possible (best is 28 days) in the rice cooker, I decided to harvest my black garlic at Day 15 today as I dared not risk the garlic turning hard and inedible.
I have removed the black garlic from the rice cooker (yay, finally!) and placed them on parchment paper in a tray to air dry for now.
Master atan will revert as to how long to air dry the black garlic before it is ready for eating, and I will post his instructions in the comment box below.
Meanwhile, you can also read about my Canadian friend’s black garlic project experience (she is at Day 4 now and she is aging her garlic in the cold winter weather) as well at Master atan’s FORUM . She has posted some nice photos and her garlic bulbs are huge compared to my China ones! Lol!
Hope you will be enjoying your black soon, too!
With best wishes,