Black garlic taste delicious and should be extremely easy to make as it only requires a handful of garlic thrown in to a rice cooker on the "keep warm" setting for a couple of weeks!
However, the typical rice cooker has an aluminium pot coated with toxic PFAS / PFCS (a group including PFOA and Teflon (PTFE)). If the garlic are fermenting over weeks it will surely absorb some of the toxic material with defies the whole purpose of making a health food.
The best rice cooker I could find (I live in Europe) was from KeMar and has an aluminium pot coated with titanium-ceramic (I am yet to find out weather or not the aluminium is anodized (safer option that doesn't leach as easy)). The lid and steamer insert is made of stainless steel.
Have any of you tried making black garlic? What considerations have you had concerning the safety of the equipment used? Thoughts?
Thanks.
Best rice cooker option:
https://www.amazon.de/gp/product/B012W6 ... 7ZX5&psc=1