My first batch of black garlic turned out as hoped for! I can now make amazing dishes at home like in restaurants! I made Atlantic salmon with steamed broccoli and rice, with the amazing black garlic cream sauce! Far better than a restaurant! Just bide time, fill the racks and wait 9 days! My second batch, I stuffed 14 heads in for the nine days. I made sure that each head was heavy when I bought them... that’s important, means that they are fresh. The absolute best!!
So far I only used it twice and the garlic and natto came out perfect , with the garlic you need to adjust the time to your liking.
I make my own natty and needed a incubation at 40C for 24 hrs. It warms the bottom and sides to make an even fermentation. Great product for my use.
But seriously, it makes amazing black garlic. Push a few buttons, wait 10 days, black garlic.
Natto,black garlic! Excelent! The seller very helpful! Thank you