Description
The production of black garlic involves zero additives in order to maintain its natural tastes of sweet and sour, in the shape of a fruit. It is very convenient to peel and eat. The versatility of black garlic is literarily limitless. From eliminating fatigue, resolving constipation and increasing physical strength to improving sleep quality, it can also be used to make dishes. The natural taste and smell of black garlic ensure natural breath while its natural fermentation process ensures there are no irritations to the stomach and eyes. Click the “Add to Cart” button for this healthy food addition. Technical Specification: Input Voltage: AC110V 50HzInput Rated Power: 90WAmbientOperating Temperature Range: 0 Degree C to 45 Degree Humidity Range: ≤90%Volume: 5. 0 Liter Operating Data: For count down from 288 hrs. to "0" hr. Between 288-216 hrs., ferment box temperature Approx. 80 Degree Between 216-192 hrs., ferment box temperature will keep on ambient temperature Between 199-0 hrs., ferment box temperature Approx. 72 Degree Dimension: 11x11x11 inches Net Weight. : Approx. 8. 3 Lb.
Features
- The black garlic is made with fresh garlic, naturally fermented in about 12 days, it retains the Original ingredients, have great positive effect to maintain human health, it tastes sweet and sour, there is no garlic flavor after eating, it is quick - effect health food.
- Black garlic has many functions such as eliminating fatigue, improving physical strength, relieving constipation, protecting liver, improving prostate activity and promoting sleep. Black garlic is the best anti-cancer food.
- It's super easy to operate, just select fresh garlic and put them in the pot, press the "on" button, you don't have to do anything during fermentation, just wait for 12 days.
- You need pay about 25 dollars for one pound black garlic on, but you can get 2 pounds with our fermenter one time and you can make it multiple times, also without any addition, you can see the whole fermentation process, more cost-efficient and healthy.