6L Black Garlic Fermenter, Kimchi machine,Sweet Rice Wine Maker Full Automatic,Natto Maker,Yogurt Pot - MLGB
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China's Guangdong Province is one of the most populous in the country. The world's largest product center for home kitchen appliances.
Creating Kimchi:
1. Vegetables should be washed and dried.
2. Bring some water to a boil, then add some salt to make it extremely salty;
3. After the water has completely cooled, pour it into the inner pot and add some white wine, preferably sorghum wine;br>4. Close the lid and add the vegetables to the water, along with all of the seasonings.
5. To enter the ENZYME/SWEET WINE function, press the 'FUNCTION' button; the light indicator will default to 2 days (26°C); select 3-days (26°C). 7days.
By pressing the "FUNCTION" button and selecting "Solo garlic" or "Garlic," the machine will operate automatically with no need to manually adjust the temperature. (However, if you must, you can set it.)br>Normally, it will be between 70 and 80 degrees Fahrenheit. From January 1st to March 31st, the temperature will be 80 degrees Fahrenheit. 3rd day; then 50- On the fourth day, the temperature reached 60 degrees Celsius; The temperature will then rise to between 70 and 80 degrees Fahrenheit. It's back to 80 degrees.
Please use the following function for 32 degrees Celsius: There is no need to select the "heat preservation" function when using ENZYME/SWEET WINE.
Selected User Reviews For 6L Black Garlic Fermenter, Kimchi machine,Sweet Rice Wine Maker Full Automatic,Natto Maker,Yogurt Pot - MLGB
CONTRARY to popular belief, there are a number of disadvantages to using this product. I deducted one star because the instructions were of poor quality. The Amazon video is disorienting and unhelpful. 2. br>br>1. br>br>br>br>br>br If you move the unit after it has been started, you must be careful with the electrical cord. The connection on the unit I received is very sloppy and can be easily broken if bumped. OTHER - OTHER - OTHER - OTHER - OTHER - OTHER - OTHER - OTHER Garlic isn't all the same. This is the one aspect over which you have the most control. br>I've been buying Polar Black Garlic, which is delicious, but it's made with "solo" garlic, a rare variety of garlic. Solo garlic is a single, very large clove that does not form a head with multiple cloves. If you eat just the black garlic from the solo variety, it's sweet. That is something I do. If you eat the black garlic I made with loose garlic from my local grocery store on its own, it's slightly bitter, so if you've been buying black garlic, you might be disappointed. I'm going to try elephant garlic, which is naturally milder, as well as other "soft-skinned" garlic varieties. garlic "neck" Later, I'll attempt to provide an update. SETTING WITH BLACK GARLIC - Another user suggested that it be set to "solo garlic. " I'm not sure if that advice is based on trial and error. As previously stated, "solo garlic" is a type of garlic that produces a single, very large clove rather than a head. Instead, I used the "garlic" setting and waited seven days before checking. After 7 days, it was completely black, but firmer than the commercial black garlic I buy, so I decided to give it another 2 days. Unfortunately, I bumped the electrical cord, which caused it to lose its electrical connection, so the experiment will continue; however, the finished product was pretty good, albeit slightly bitter. I'll experiment with it in recipes to see if the bitterness comes through, and I'll report back.
br>br>We filled the container with unpeeled, whole garlic heads and set reminders on our phones for 9 days later to remove the garlic. Take note of this! This machine must not be used at home. It smelled like a garlic bomb had gone off when we put it in one of our outdoor structures. If you use this in your home, your house will most likely smell like garlic for the rest of your life. When you remove the garlic, you'll notice that it shrinks a little, but the heads come right out, and we've been storing the black garlic in net bags in our pantry and using it as needed since then. With this appliance, they turn out perfectly! They're easy to mash up and spread, and they're delicious. It has a smoky, balsamic flavor and is extremely tasty! Don't believe the other reviews that claim elephant garlic is the only type of garlic that can be used! This method is applicable to all types of garlic. Yes, standard garlic has a bitter flavor when eaten alone, but it is very potent and works well in cooking.
I couldn't do what the item promised by myself or with others. It may be capable of doing so; however, no one is aware of how. I and others found the manual to be of no use. Firm was asked to assist me. If they send me more specific instructions, I'll be happy to follow them. I'm going to make a revision to the review. The company must develop.
The lid is not sanitary for a fermentor. I bought it to make yogurt, with the additional requirement that it keep a constant temperature. This has a fairly accurate temperature control. I made a batch of yogurt at 39 degrees Celsius for 24 hours, checking the temperature with a thermometer to ensure accuracy. When you open the fermentor, the temperature should be around 41 degrees. 5°C, then gradually cool down with the top open until it reaches 40°C. That kind of temperature fluctuation isn't ideal for what I'm trying to achieve (keep the temperature below 103F), but it wasn't a deal breaker, and the yogurt turned out fantastically (much better than the Instant Pot's yogurt setting). br>br>The lid is the fermentor's biggest flaw, and it's why I ended up returning it. The fermentor's lid is permanently attached to the main body and is not removable. There is also a built-in gasket on the lid that cannot be removed. When you combine the two, you end up with a fermentor that can't be cleaned properly. Given that I'll be using it in temperatures where bacteria thrive, failing to properly clean and sanitize the lid is a major issue that could result in the growth of harmful bacteria rather than beneficial bacteria in fermented foods. br>br>In the end, I decided to purchase a sous vide stick cooker, which I will use to make my yogurt.
I had a subscription to black garlic, which adds up over time. I decided to purchase a garlic fermenter as a result. I looked into a few brands before settling on this one; I've made four batches so far with consistent results, and this holds a lot of garlic heads. In the garlic basket, I can fit 40 heads of garlic. If you enjoy black garlic, this is a wise investment.
I've had no problems with the NEX black garlic dehydrator for over a year. I purchased this one to help me scale up my production. It turned my garlic into almost charcoal in the first round. It's completely charred and rendered useless. I had it set to the lowest temperature possible. It was a complete waste of time and money, and the sweet, juicy garlic was the worst part.
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