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Your cart is empty.4.4 out of 5 stars
- #89,523 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
- #24 in Yogurt Makers
- #119 in Garlic Presses
Product Description
New Technology - Upgrade
Stainless steel inner pot
304 stainless steel inner pot
6L
Metal exhaust valve
Metal exhaust valve , top cover heating design. It will be atomiztion instead of condensate in the pot ,and make the better black garlic
stainless steel basket
stainless steel basket,garlic will not fell off anymore.
360 degree heating
360 degrees all-around heating,including top cover and bottom.
Smart Constant - Temperature
Make sweet rice wine
Step #01
Ｗash the glutinous rice 3-5 times, soak in water for 2-4 hours, then steam
Step #02
Put the steamed rice into a drainable container and spread with cold water,cool down until your hand can't feel heat,then add the koji to misture
Step #03
Put the glutinous rice into the inner pot and compact it gently. Dig a hole
in the middle and close the cover.
Choose the function of "sweet wine" and set it 2 days.
Step #04
After 2 days, the sweet rice wine is done
It can do these things also:
Black garlic
Natto
Kimchi
Yogurt
Filip
Reviewed in France on February 14, 2025
Excellent, je ne regrette pas mon achat.Je me régale, c’est bon pour la santé et en plus c’est économique.
Jeff B
Reviewed in the United States on January 22, 2025
I have only cooked for 3 times to make black garlic. The resulted black garlic were inconsistent for each time, but worst of all, the supposed to be high quality stainless still inner pot already has multiple holes at the bottom. It looks like they pressed the metal too thin with uneven thickness , it is so cheaply made!!
Mary C Seaberg
Reviewed in the United States on January 22, 2025
1st time using. Batch ended up hard and dry. Not sure if I should add water?
Amir Monshi
Reviewed in Sweden on September 7, 2024
Writing this after first use. The instruction manual recommended 7 days for first batch of garlic. I followed that and I got good results. There are somethings that can be improved though. Instruction manual text has few negligible spelling and grammar errors but I like it anyway as they really tried to guide the user. It shows they care. Also I wish there were a function for setting custom time and temperature. The function for drying has the greatest range of temperature but the time range on that function is too short. I don't know if one can produce similar results with some more versatile smart or slow cooker but I really like that they put in effort to design something that's more foolproof and focused on the purpose.
Cliente
Reviewed in Italy on August 14, 2024
L'ho comprato specialmente per fare l'aglio nero, ma l'ho usato già anche per fare yogurt, tempeh e natto, sempre con un discreto successo.Quanto all' aglio nero, ho usato il programma da 9 gg, usando aglio ancora fresco e avvolgendo ogni "testa" in carta alluminio.Nel cestello provvisto, compattando bene c'è stato circa un kilo e mezzo di aglioIl risultato è ottimoQuanto all' odore durante il processo, ho creato un piccolo tubo di scarico, semplicemente appoggiato sopra il coperchio (c'è un disco di colore diverso con l'apertura, è da lì che escono l'umidità e l' odore, il tubo con un gomito a 90 gradi scaricava fuori da una finestrella e l'odore dei serntiva appena in casa. La prima volta, senza il tubo di scarico, l'odore era veramente molto intenso.Alla fine del processo, dopo aver lavato accuratamente sia il contenitore di acciaio e tutte le parti plastiche, consiglio di lasciare il fermentatore aperto così poco a poco l'odore di aglio svanisceUltimo appunto, per coloro che hanno notato macchioline nere e/o ossidazione nel contenitore di metallo: sono i succhi dell'aglio che si depositano e sono molto corrosiviConsiglio di mettere sul fondo un piattino di ceramica o altro materiale intere (anche utile se di desidera aumentare l'umidità interna aggiungendo un po' d'acqua prima di iniziare il processoÈ tutto
Nicole
Reviewed in Canada on December 7, 2024
Works well. Instructions are poor, translated from Chinese poorly. Great black garlic made with this. Black garlic is strong smelling, wouldn’t want to make rice wine in same system due to strong garlic smell you get saturated.
ALEJANDRO PATIÑO ESQUIVEL
Reviewed in Mexico on December 3, 2024
Lo pones a funcionar y te olvidas de estarlo vigilando. Ajusta la temperatura y humedad automáticamente. NO USAR DENTRO DE CASA PORQUE SE APESTA TODO.
Emil Hollander
Reviewed in the United States on December 12, 2024
Working very well. l use it to make fermented garlic
Jan
Reviewed in the United States on September 16, 2023
I found the directions easy and took the advice to set it for 7 days which turned out perfect black garlic.Using fresh local hard neck garlic, I set the machine in my garage and could smell it throughout the week, but only in the garage. After I removed the black garlic, there was about a teaspoon of moisture that the garlic released. I am very satisfied with the machine.
Jerry Legg
Reviewed in the United States on July 11, 2023
We have had this black garlic maker for over a year. It works great. Thru trial and error, we have found the best practices that will deliver good moist black garlic every time. Here is the list: 1). Do not run the device inside your house. The smell is awful. Use a garage or rainproof area outside, instead. 2). Fill the pot to capacity each time. It will hold 3 to 4 pounds of garlic. It cooks better if it is full. 3). Use large garlic bulbs. If you use small bulbs, you will get tiny nodes and these are a pain to work with. Our favorite is the big bulk garlic at Harris teeter. 4). Add filtered water to the pot before starting. This is critical to avoid overly dry black garlic. If you don’t do this, you are rolling the dice on whether the garlic in the pot has enough internal moisture to keep the inside air moist during the entire process. Sometimes the garlic will have enough internal moisture and sometimes not. It it runs out of moisture the black garlic will be hard and dry. There are two ways to add water. One way is to add filtered water to the bottom of the pot as high as possible without touching the garlic. The other method to to soak the garlic in the pot after putting in the basket, for a couple of minutes, drain the water out and then start cooking. 5). Cook for 9 days. 6). If the black garlic is too moist, air dry in an open container for few hours.
lance
Reviewed in the United States on December 29, 2022
I like it. I am making a special yogurt, that the culture is quite expensive and I need to set the temperature at precisely 32 *C very good with no off flavor. At 44C it makes a wonderful cream cheese like consistency and about 4_1/2 quarts of whey also very good (both). I am so far very happy with the results and I highly recommend as far as it has gone. it was quite hard to figure out how to set the temperature which there are no instructions for. Do you guys over at MLGB want to hire me to write instructions for you? a lot of companies seem to need this nich filled, and I would be happy to work that out with you.
ZacR
Reviewed in the United States on September 8, 2021
Totally the best thing since sliced bread! This bad boy has paid for itself several times over. Don’t use it inside though. I run mine in the shed. It will get very “fragrant” lol if you like black garlic and want to make your own go with this maker. Easy to use and produces excellent black garlic when used correctly and after you figure out what setting work for what end product you want. Personally I like a very sweet, firmer but not tacky end product. I use pure white multi clove garlic on the multi clove setting for nine days, then 8 hours of rest, then dry setting for 30 hours with the lid cracked, after this process it will be about perfect for my tastes but I do let the garlic sit out on the counter for 2 days before putting it in the fridge. I have made 7 batches of black garlic so far and it still works great. It will tightly fit 4lbs of bulbs per batch. And back them in there, your end product will be more consistent. Good luck and I hope this was helpful!
Customer
Reviewed in the United States on February 23, 2021
Instructions are insane for something so simple but the device does a great job. Put garlic in. Press the button for multi-lobed garlic. There is a different button if you use solo garlic instead (garlic with one lobe instead of many). Does not work on elephant garlic (which is too big and actually is an onion, not garlic).The counter will now flash, temperature is Celsius, days until finished, and hours before finished.There is also a dehydrate button, supposedly used if the garlic is not dry enough. It should have the consistency of a gummy bear when finished. Mine functioned perfectly and did not need drying.Black garlic is sweeter than normal garlic and has a strong savory element. It's also extremely expensive. So you will want to make your own (which is cheap).This absolutely has to be done out in the garage or outside. The process releases an overwhelming garlic essence for an entire week and more.
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