2. After cleaning, put the skin into a fermentation box for fermentation for 60-90 days. Some people say that there is no fermentation box that can be put in an electric cooker or oven. Not recommended. It's dangerous.
3. It is best to choose glass or stainless steel containers, which must be resistant to high temperature. Plastic containers are not recommended. Containers should be sealed to prevent contaminants from entering. After being put into the fermentation box, the temperature should be controlled at about 60 degrees Celsius and kept for 60-90 days.
4. This method is actually two steps less than the process of making black garlic in the factory, that is, high temperature sterilization and three-stage temperature and humidity adjustment. Of course, this is also a key step. Of course, the black garlic made by ourselves also has a certain health care effect.