how to make a food dehydrator how to make black garlic (with pictures) | ehow

Black garlic is a traditional specialty of South Korea and is also common in North America.Although pre-purchase may be simplePacked black garlic, it may be more valuable to do it at home.Once your garlic is ready, you can use it in a variety of dishes such as pasta, hummus, pizza or stirfries.Fermentation of garlic is a simple process but takes a long timeTime is up so be ready to wait for a while to get your black garlic ready.
Put as many full, unpeeled garlic bulbs as you can in your container.The container can be any material that is safe for the oven and should be large enough to accommodate the amount of garlic you want to make.
Wrap the container with foil.You should wrap it as tightly as you can to prevent any contaminants from entering and prevent excessive garlic scents from floating out.
Place the tightly packed container in an oven of about 140 degrees F.Many ovens can't be set so low, but if it's a gas stove, it might be warm enough just to turn on the indicator light.If you don't want the oven to open for a long time, you can also use the rice cooker set to "warm", \ "except for a tray, food dehydrator, plate heater or slow cooker that all pallets take out.Just make sure that the temperature stays around 130 to 150 degrees and it will not turn off automatically.
Let the container ferment for 40 days.10 days are edible, but you should wait for a full 40 days in order to achieve the full effect.At that time, the cloves will become a deep black and will become soft and scattered --Similar to roasted garlic but rich in texture.