Prepare clean whole garlic without rotting. Use a toothbrush to clean the blackness from the roots. You can't wash it with water. Just use a dry toothbrush to remove the dirt from the roots.

When the garlic is ready, place the steaming plate on the Cuckoo Shining Black and place the garlic on top until the lid is closed. When I made black garlic like this, water formed on the floor, and the garlic at the bottom became soft and bad, so I used a steamer like that. Since it takes a long time to make it, it's better to make a lot, so I don't think you need to use Guji Jjimjilbang. When you put a lot of garlic in the rice cooker, close the lid and press the heat button. Press it on the heat and leave it for 9 to 12 days. At this time, you should never open the rice cooker out of curiosity. Just wait a long time.

Garlic from the rice cooker needs to be aged while drying in the wind for 2 weeks in the shade. Put it on a tray and dry it well in a well-ventilated and sunny place for two weeks. This is the ripening process. You have to go through this process to make it a true black garlic.