Hi there, dear friends :D
Although Master atan told me to keep the garlic aging as long as possible (best is 28 days) in the rice cooker, I decided to harvest my black garlic at Day 15 today as I dared not risk the garlic turning hard and inedible.
I have removed the black garlic from the rice cooker (yay, finally!) and placed them on parchment paper in a tray to air dry for now.
Master atan will revert as to how long to air dry the black garlic before it is ready for eating, and I will post his instructions in the comment box below.
Meanwhile, you can also read about my Canadian friend’s black garlic project experience (she is at Day 4 now and she is aging her garlic in the cold winter weather) as well at Master atan’s FORUM . She has posted some nice photos and her garlic bulbs are huge compared to my China ones! Lol!
Hope you will be enjoying your black soon, too!
With best wishes,
choesf :D
