2020 new first quality chinese black garlic
Product Description
2020 new first quality chinese black garlic
Product Description
Application
1. Anemia, iron deficiency, and calcium deficiency.
2. Cardiovascular and cerebrovascular diseases.
3, cirrhosis, hepatitis, liver index is too high, liver cancer.
4. Cancer.
5. Alzheimer's disease, Parkinson's disease, etc.
6. Stroke, ear stroke, etc.
7. Deficiency of kidney, weak constitution, easy fatigue, and mental illness
FAQ
Production Method
Use fresh raw garlic and leave it in a high temperature and high humidity fermentation box for natural fermentation for 60 ~ 90 days.
Someone made it at home, as follows:
Put the cleaned and peeled fresh garlic into a household rice cooker and adjust to the heat preservation state for about 10-15 days.
Another approach:
1. Put the whole unpeeled garlic in a clean container. The container can be of any substance as long as it is safe and resistant to high temperatures and should be sufficient to hold all the garlic.
2. The container is outsourced with tin foil. Keep it as tightly packed as possible to prevent any contaminants from entering and to prevent too much garlic aroma from drifting away.
3. Put the wrapped container in the oven and set it to about 60 degrees Celsius. You can also use the rice cooker to keep it warm (in fact, only some rice cookers in China can keep it at 60 degrees Celsius) or use other machines that can keep the temperature constant. Just make sure the temperature stays between 55 and 65 degrees Celsius and it won't shut down automatically.
4. Let the garlic ferment in the container for 40 days. You can eat it after 10 days of fermentation. For best results, you should wait a full 40 days. By that time, the garlic cloves will become a dark color, a little soft and a little sweet.
Tips: Please choose whole, full garlic, unpeeled and mildew-free. Because fermentation requires high quality garlic, it is best to ferment with the best garlic you can find.
Keeping warm for 40 days is not only costly, but the most important thing is to pay attention to safety and do not put any flammable products near the oven.
The container is best made of glass or ceramics. Do not use plastics. Otherwise, black garlic may have an odor, and the chemical components in the plastic may enter the black garlic.
Use fresh raw garlic and leave it in a high temperature and high humidity fermentation box for natural fermentation for 60 ~ 90 days.
Someone made it at home, as follows:
Put the cleaned and peeled fresh garlic into a household rice cooker and adjust to the heat preservation state for about 10-15 days.
Another approach:
1. Put the whole unpeeled garlic in a clean container. The container can be of any substance as long as it is safe and resistant to high temperatures and should be sufficient to hold all the garlic.
2. The container is outsourced with tin foil. Keep it as tightly packed as possible to prevent any contaminants from entering and to prevent too much garlic aroma from drifting away.
3. Put the wrapped container in the oven and set it to about 60 degrees Celsius. You can also use the rice cooker to keep it warm (in fact, only some rice cookers in China can keep it at 60 degrees Celsius) or use other machines that can keep the temperature constant. Just make sure the temperature stays between 55 and 65 degrees Celsius and it won't shut down automatically.
4. Let the garlic ferment in the container for 40 days. You can eat it after 10 days of fermentation. For best results, you should wait a full 40 days. By that time, the garlic cloves will become a dark color, a little soft and a little sweet.
Tips: Please choose whole, full garlic, unpeeled and mildew-free. Because fermentation requires high quality garlic, it is best to ferment with the best garlic you can find.
Keeping warm for 40 days is not only costly, but the most important thing is to pay attention to safety and do not put any flammable products near the oven.
The container is best made of glass or ceramics. Do not use plastics. Otherwise, black garlic may have an odor, and the chemical components in the plastic may enter the black garlic.
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