[SOUND] Do you guys know what black garlic is? Yeah.
So, black garlic is a fermented garlic. You can make
some at home and your mind will be blown. If
you have a rice cooker, Put some garlic in the
rice cooker on warm for nine to twelve days and
you'll have [Laughter] black garlic. I mean this is if
you don't use your rice cooker often then you can
totally make it, but Any liquid in there? No liquid.
Dry Dry just on warm don't hit the button for
cook cuz then you'll ruin it. But just on warm
for nine to 12 days. Kind of go around, or
every few days and just kind of move everything. And
you'll have absolutely black garlic. And it's the most tastiest
thing you'll ever have. And then what can they do
from that? They can probably pop it out, puree it?
Pop it. Keep it in canisters in the fridge or
freezer. And it will hold for a month? Or? It
will hold for maybe about three months. You can hold
it in your fridge. You can make a paste and
have it and use it a little bit at a
time as you need it. So it's a good thing
to have and hold. Give it away for Christmas presents.
[LAUGH] When's the last time someone gave you black olives
for Christmas, right? This is actually what it looks like.
So it's completely black. Want to cut it? Cut it.
I'll show you guys in a sec. [BLANK_AUDIO] I added
soy sauce. Yes, to puree it. It has a lot
of umami. As you see, it's completely black. A black
clove. Just put it down there. Did you add soy
to the [UNKNOWN]? To a puree? Yeah. Yes. Just leave
it in the fridge. In a squeeze bottle and you'll
be fine. [BLANK_AUDIO]