Feature(may vary by option.)
●[Function Selection]: Using our unique smart formula and different fermentation function, you can choose your fermentation time for 7 to 12 days (168 to 288 hours), or add a new drying function to enhance the fermentation effect and meet a variety of tastes, excellent practicality
●[Grid Structure]: Good air circulation, even temperature and convenient operation. Garlic is non-slip. Grid-garlic frame provides deep fermentation and health. The surface after use is clean, beautiful, hygienic, and easy to clean. Internal residual sewage after use
●Power outage memory function: In normal operating conditions, if any abnormalities or power outages, it automatically remembers the working state before or after power outage, and automatically restores the working state
●[PERFECT MATCHING FOR MANY DELICIOUS]: Black garlic has a sweet and sour taste, no bitter taste, no irritating garlic or garlic smell, antioxidants resist acidity, and have health benefits
●[HIGH QUALITY]: High-end professional black garlic fermenter with 5L/6L aluminum interior cooking pot and grid construction. Equipped with intelligent hot air convection and humidity circle system to make perfect black garlic
[5L]
Description
Fully Automatic Black Garlic Fermenter 110V for Home Kitchen DIY Zimori Breaking Pot Home Fermenter 110V
Product Information:
Name: Black Garlic Maker Machine
Material: ABS.
Capacity: 1.2 gal (6 L) / 1.6
Size:26x25cm
Voltage: 110v
Frequency: 50Hz - 60Hz
Power: 90W
Features:
Large capacity and large capacity 2-layer stainless steel frame construction. If you can ferment the garlic about 3-4 kg (petal garlic can ferment about 3 pounds and ferment the independent garlic about 4 pounds)
Adopts a 3D heating system with upward, middle, and lower directions. Heats up, down, and all around for an even internal temperature.
●This product has a smart fully automatic design. No need to fill or pour water during use. After use, there is no sewage in the bottom of the liner for clean and hygienic.
This product has its own drying function. If you have a large amount of fresh garlic and garlic, you can dry the wet black garlic after fermentation to enhance the fermentation effect. When drying, you dont need to tighten the lid and press it to the last without leaving any gaps. The dry effect is good.
After removing the black garlic from the fermentation, oxidize it in the shade and allow it to dry for about 5 days to make it sweet. Otherwise, the sweetness is not enough.