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NEX HT-KF20 black Garlic Fermenter, Gold
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- The black garlic is made with fresh garlic, naturally fermented in about 12 days, it retains the Original ingredients, have great positive effect to maintain human health, it tastes sweet and sour, there is no garlic flavor after eating, it is quick - effect health food.
- Black garlic has many functions such as eliminating fatigue, improving physical strength, relieving constipation, protecting liver, improving prostate activity and promoting sleep. Black garlic is the best anti-cancer food.
- It's super easy to operate, just select fresh garlic and put them in the pot, press the "on" button, you don't have to do anything during fermentation, just wait for 12 days.
- You need pay about 25 dollars for one pound black garlic on , but you can get 2 pounds with our fermenter one time and you can make it multiple times, also without any addition, you can see the whole fermentation process, more cost-efficient and healthy.
- We have one year warranty, during the warranty period, if there is any problems with this product, we offer a free return or replacement, and we provide any consulting questions regarding the use and quality of the products beyond the warranty period.
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The production of black garlic involves zero additives in order to maintain its natural tastes of sweet and sour, in the shape of a fruit. It is very convenient to peel and eat. The versatility of black garlic is literarily limitless. From eliminating fatigue, resolving constipation and increasing physical strength to improving sleep quality, it can also be used to make dishes. The natural taste and smell of black garlic ensure natural breath while its natural fermentation process ensures there are no irritations to the stomach and eyes.
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Input Voltage: AC230V 50Hz
Input Rated Power: 90WAmbient
Operating Temperature Range: 0 Degree C to 45 Degree C
Humidity Range: ≤90%
Volume: 5.0 Liter
Operating Data: For count down from 288 hrs to "0" hr.
Between 288-216 hrs, ferment box temperature Approx 80 Degree C
Between 216-192 hrs, ferment box temperature will keep on amblent temperature
Between 199-0 hrs, ferment box temperature Approx 72 Degree C
Dimension: 11x11x11 inches
Net Weight.: Approx 8.3 Lb
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I live in Austin, TX where a black garlic company, Culinary Elite is . I don't work for them, I am not associated with them , I just happen to love their black garlic . I have purchased their product off Amazon multiple times but it's expensive. I love, love, love their black garlic and yet the cost is a huge factor that keeps me from buying the product more than once or twice a year. If I could afford it I would eat their black garlic like candy. It's sticky, gummy and sweet.
In the past years I have been searching for ways to make it myself without a lot of luck.
I found information that in Korea , black garlic is made using a rice maker which I have. I bought an Instant Pot so my rice maker actually was no longer needed so I put it to the test. It took .. about 30 days ( I think ) and the garlic was more brown than black,and it wasn't that sweet. I also tried using my Excalibur dehydrator but after 30 days of constant running the garlic was still very brown and not black.
So when I saw THIS item by Nex I got excited and bought it right away but again I'm disappointed.
The garlic came out bitter and burnt tasting. It was way faster than trying to use a rice cooker, and all my garlic is very black BUT the taste. It's NOT like what I purchase . The problem may be in the amount of time it takes. Maybe it needs to be slower so the sugars have time to develop . Just guessing.
From my understanding Black garlic isn't a result of fermentation. Instead It's created by induced caramelization via. the Mailard Reaction created by low, and slow cooking at supposedly around 140 degrees for 30+ days . Fermenting involves microbial activity (think beers, sourdough bread etc ) which there is none in this process. The Nex machine simply is cooking the garlic in low heat .
I think a lower temperature for slower caramalization or a longer cooking cycle is needed to really get the sweet flavor I want but this machine doesn't have a way to adjust the temperature and I'm not sure if the burnt flavor comes from the temperature or not. Would putting these bulbs of garlic in through another cycle just increase the burnt flavor or help the sugars develop further?
I read from other reviews that their garlic came out dry and hard . When I was trying to make black garlic previously before purchasing Nex , I read that in Korea garlic bulbs were often rinsed off with beer or water was added to the rice cookers to help make the environment humid. So with that information I added a bit of water to my Nex machine. My bulbs came out a bit on the dry side in comparison to the Culinary Elite black garlic bulbs but not dry and hard. So that maybe something to keep in mind if you want to try this machine.
Something else that buyers may want to be aware if it hasn't been mention is the garlic smell is very strong during the cooking cycle. I had to put my machine out in the far side of my garage.
So I am now debating on sending it back or trying a second cycle.
So, what works for me is to completely fill the device with garlic bulbs (16 total an a cost of around $9) and take the garlic out after 8 days (when the timer shows 96 hours left in the cycle). Put the garlic bulbs on a cooling rack and let age at room temperature for a couple of days. Try to find garlic bulbs with large cloves. They taste the best and are easiest to remove.
After several failed attempts with my own methods from YouTube videos and other blogs, I settled on this device to try it.
Quality of the machine: it seems durable and with regular use and care it will last a long time.
Ease of use: One button, load up the garlic and wait the required time. Directions included are simple and clear.
Taste and texture of garlic: I have tried it before and it appears to be the same to the ones that are for sale at Trader Joe's. Our family tasted it side by side and couldn't tell the difference.
The process: There is a strong smell, this is to be expected since you are after all dealing with garlic. I placed the machine on a table in my garage for the whole time. The garage has a strong smelled of garlic for the entire time and for a couple of days after I was done.
For the price you pay for it online or locally if you can find it, this machine pays for itself just after a few uses.
The first few times I tried it, it was winter in a cold garage and I noticed the temperature display never reached 78. I took garlics out after 12 days and they were ok, little bitter with burnt taste.
As weather got warmer it reached 78 and my garlics started to come out dry with more bitterness. My first batch in summer was rock hard and not edible.
I took some advices and started to check them periodically.
Depending on the initial dryness of your garlic and outside temperature (and you don't want to run this in your house unless you want the whole house to smell like garlic!), it takes about 6-10 days for the perfect, moist and sweet black garlic.
I leave them out in room temp for few additional days as they continue their fermentation process. After that I store them in freezer in a ziplock bag (they don't really freeze).