Have you ever tried fermenting garlic? Fermented garlic is called black garlic because it turns black. Not only the color changes, but the taste becomes sweet and the strong garlic smell fades. I ferment it regularly because of its amazing health benefits.

Benefits of black garlic: fatigue recovery, anti-aging effects, cancer prevention, antioxidant properties, immune system boost, and detoxification.

Fermenting garlic is quite simple. I use a garlic fermenting machine, but if you have a rice cooker, you can use it as a substitute. However, it gives off strong garlic smell while fermenting. So if you don't want your rice cooker to smell garlicky, I recommend you to get the machine or an old rice cooker.

First, I buy fresh and good-quality garlic. I prefer buying organic one.

The picture below shows my garlic fermenting machine. It looks just like a rice cooker.

Next, I place the garlic in a basket.

Then, I place the basket into the machine, pour 100 ml of water and press the button.

The picture below shows the progress of fermentation. It takes seven to twelve days to finish fermenting.

The picture below shows the finished black garlic.

Once you peel the skin, you’ll find a black clove inside! It becomes something completely different from fresh garlic. It’s soft, sweet, and almost has a fruity taste.

I eat two cloves of black garlic every single day.

If you want to make it with a rice cooker, use the "keep warm" setting. First, separate the garlic into individual cloves (without peeling). Place them in the rice cooker, press the button, and leave it for two weeks. Then let it age for another 10 days outside the cooker. You’ll have delicious black garlic ready to enjoy.

If you are interested in it, give it a try!

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