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Nex Professional Black Garlic Fermenter Make Black Garlic By Self, Black Garlic Ferment Box Black Garlic Maker Recycle Automatic Operation
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- Easy to operate, meet the needs of families fully automatic operation, one touch program.
- Equipped with a intelligent heating and humidity circle system, the whole proofer temperature and humidity is even inside.
- Trace element content is higher in black garlic, antioxidant, resist acidification, sweet and sour taste, no garlic smelling(no bitter, no pungent garlic).
- The black garlic’s price is about 25$ for 1pound On Amazon, but you can get 2 pounds with this fermenter one time, more cost-efficient and healthy.
- Compared with buying black garlic directly, making black garlic by yourself is fast, health, cheap, and edible safety, also without any additives, no preservatives, keep healthy.
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This item Nex Professional Black Garlic Fermenter Make Black Garlic By Self, Black Garlic Ferment Box Black Garlic Maker Recycle Automatic Operation
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Black garlic also knows as “Black“garlic. It’s made with Fresh garlic(with peel) after fermenting.
Trace element content is higher in black garlic, sweet and sour taste, no garlic smelling. Antioxidant, resist acidification.
Input Voltage: AC120V 60HZ
Input Rated Power: 90W
Operating Temperature Range: 0°-45°
Humidity Range: ≤90％
Volume: 5.0 Liter, about 20-30 garlic bulb once
How to make?
1. Select the garlic
Due to fermentation of garlic higher quality requirements, please select fresh garlic that are complete, plump, no peeling, no mildew, no germination and not soaked in water;
2. Wash the Pot Rack
Remove the garlic bracket and the inner pot, clean them up;
3. Filled and Tightly
Make the garlic filled the bracket, put them into the fermentation pot and lid tightly;
4. Click the Switch Standby Mode
Press the power switch to turn fermentation;
5. Start the Fermentation
The display shows the temperature and time 288 hours and then it countdown mode.
1. Between 288-216 hours, fermenter temperature Approx 80℃;
2. Between 216-192 hours, fermenter temperature will keep on ambient temperature (stop heating);
3. Between 192-0 hours, fermenter temperature approx 72 ℃.
1. Intelligent type with full automatic: Without waiting, make it easy for you to rest assured;
2. Fermentation is fast: Only 12 days to complete;
3. Nonstick liner: Non-stick layer aluminum tank, make the central rapid heating;
4. Quickly increase temperature control: Microcomputer integrated controller, the automatic temperature control, fast and accurate.
Please note: We offer one year warranty service, but you should pay for the freight to send to us to fix and the freight to send the fixed one to you after half year.
Top customer reviews
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).
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.
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.
Most recent customer reviews
Made the best fermented garlic, I had the machine full with about 22 bulbs, amazing!!! I am so excited.