Remove the roots from the garlic and peel the outer layer. Rinse with water and place in a small basin. Pour 1 can of beer over the garlic and soak for 30 minutes, stirring occasionally to ensure all cloves are soaked in beer.

Place the garlic on a tray to drain. Wrap tightly in two layers of aluminum foil. Then place in a rice cooker. Plug in the cooker and set it to the 'warm' setting to ferment. After 5 days, turn the garlic package over and continue fermenting for another 5 days.

After 10 days of fermenting, open the aluminum foil package and continue fermenting for an additional 4 days. During these 4 days, open the rice cooker lid every 4 hours to let the moisture escape. On the 14th day, unplug the cooker and take the garlic out to dry. Store in a bag in the refrigerator to enjoy gradually.