Black garlic fermenters for the home kitchen
Fill the stainless cage with fresh bulbs, pick 7 to 12 days, and let steady all-round heat do the slow work. The 6L model also makes yogurt, natto and sweet rice wine.
The fermenters
An all-round 6L fermenter for garlic, yogurt and more, and a 5L model made only for black garlic.
The 6L model takes about 2.2 lb of whole garlic per batch and turns it black in 7 to 12 days. Heat comes from the bottom and the lid, so moisture stays as vapour instead of dripping onto the bulbs. Switch programs and it makes yogurt in about 8 hours or sweet rice wine in about 48.
A fermenter made for one job: black garlic. Choose the solo-clove or multi-clove mode, set 7 to 12 days, and the machine sets the temperature for you. A drying stage at the end clears condensation, and the non-stick aluminium inner pot lifts out for cleaning.
Why a dedicated fermenter
The usual problems of making black garlic in a rice cooker or oven, and how an MLGB fermenter handles each one.
The problem
The rice cooker is tied up for weeks
Our fix
A separate fermenter runs the whole 7 to 12 day cycle on its own, so your everyday appliances stay free.
The problem
Water drips back onto the bulbs
Our fix
MLGB heats from the bottom and the lid, so moisture stays as vapour instead of condensing on the garlic.
The problem
Cloves come out hard and dry
Our fix
Taste from day 5 and stop when it is ready. A splash of water in the pot raises humidity for a softer clove.
The problem
Bulbs roll around and are hard to lift out
Our fix
A stainless steel cage with a latching door holds about 2.2 lb of garlic and lifts out in one piece.
Who we are
MLGB makes home fermenters, and black garlic is at the centre of everything the brand builds. Black garlic needs days of steady, gentle heat and humidity, and that is exactly the job these machines are designed for.
The range is small and clear. The 6L fermenter is the all-rounder: two garlic modes plus programs for yogurt, natto, kimchi, sweet rice wine, fruit vinegar and more, with time and temperature you can set yourself. The 5L fermenter does one thing, black garlic, with two garlic modes and automatic temperature.
Both use a stainless steel cage that holds the bulbs in place, heat that surrounds the pot, and an inner pot that lifts out for cleaning. Fill it, set the days, and come back to a jar's worth of black garlic.
Buyer guide
Three common kitchens, and the fermenter that suits each one.
If black garlic is the reason you are here, the 5L model keeps it simple: pick solo clove or multi-clove, set the days, and the machine handles the temperature.
If you also make yogurt, natto, kimchi or sweet rice wine, the 6L model covers them all with programs you can adjust for time and temperature.
Either model makes a full 2.2 lb batch. Start with the default program, taste from day 5, and note the number of days you like for next time.
Our purpose
MLGB exists to make slow food easy. Black garlic, yogurt and home-brewed rice wine all ask for time and steady warmth, not constant attention.
We build fermenters that hold that warmth evenly, keep the food in place, and come apart easily for cleaning.
Set it, leave it, and enjoy what comes out of it.
Fill the cage, set the days, and let the fermenter do the rest.
View the CollectionThe difference
What a dedicated fermenter does better than a borrowed appliance.
The pot is warmed from the bottom and the lid, which keeps the temperature even and turns moisture into vapour instead of drips.
A stainless steel cage with a latching door keeps about 2.2 lb of garlic in place and lifts out in one go.
Black garlic runs for 7 to 12 days on a set program, with dedicated modes for solo-clove and multi-clove bulbs.
Keep the lid shut for the first 4 days, then taste from day 5 and stop the program when the cloves are just right.
The 6L model also makes yogurt, natto, kimchi, sweet rice wine, fruit vinegar and enzyme drinks.
The inner pot and cage come out of the machine, so cleaning between batches takes minutes.
Why us
A fermenter brand that starts with black garlic.
Both machines have dedicated garlic modes and a cage sized for a full 2.2 lb batch.
A multi-function 6L fermenter or a garlic-only 5L model. You know which one fits in a minute.
Function, time and temperature buttons with a display that shows days, hours and degrees.
Heating in the lid keeps moisture as vapour, so water does not rain back onto the garlic.
Your rice cooker and oven stay available while the fermenter works for days on its own.
Capacities, times and temperatures on this page come straight from the product specifications.
Black garlic, yogurt and rice wine from one countertop machine.
Check AvailabilityPeace of mind
Straightforward reasons to feel good about your choice.
Every order is completed through the official MLGB store, with the checkout and delivery process you already know.
Capacity, program times and temperature ranges are listed openly, so you know what you are getting.
Prices and availability are always shown live in the store, with no made-up discounts or countdowns.
If something is not right, the store's standard return policy applies to your order.
In their words
Common themes from people who make black garlic at home.
No more giving up the rice cooker for two or three weeks at a time.
Choosing the days once and letting the machine run is the part people like most.
Tasting from day 5 lets cooks stop at soft and jammy or go longer for a firmer clove.
Lifting the whole batch out at once, without fishing for loose cloves.
6L owners often move on to yogurt, natto and sweet rice wine after the first garlic batch.
A full load of about 2.2 lb gives enough black garlic to share or keep in jars.
Good to know
Black garlic takes 7 to 12 days. Keep the lid closed for the first 4 days, then taste a clove from day 5 on and stop the program when the flavour and texture suit you.
The 6L is a multi-function fermenter: black garlic plus yogurt, natto, kimchi, sweet rice wine and more, with adjustable time and temperature. The 5L is made only for black garlic, with two garlic modes and the temperature set automatically from the number of days you choose.
Both models hold about 2.2 lb of whole bulbs, solo clove or multi-clove. Fill the cage completely: a full load gives a more even, better result.
Some users add a small amount of water to the pot before starting to raise the humidity, and shorter runs give a softer clove. Tasting from day 5 lets you stop at the texture you like.
Yes, with the 6L model. The yogurt setting runs at 33–45 °C for 4 to 24 hours; about 8 hours is typical. The 5L model is for black garlic only.
Let it cool, then keep it in a closed jar or food container. The flavour keeps improving over the first 5 to 10 days of storage.
Yes. The 6L has a stainless steel inner pot and garlic cage; the 5L has a removable aluminium pot with a PFOA-free non-stick coating and a stainless steel cage. Both lift out of the machine.
