How to store peeled garlic cloves

After peeling, garlic can be stored by refrigeration, oil immersion, drying, vacuum sealing, freezing, and other methods.

1. Refrigeration

Place the peeled garlic in a fresh-keeping box or sealed bag, and store it in the refrigerator compartment for about a week. Refrigeration can delay the oxidation and germination of garlic, but it is important to seal it to prevent cross contamination. If garlic cloves become soft or moldy, they should be discarded immediately.

2. Oil immersed

Garlic cloves can be completely soaked in edible oil to isolate air, and can be stored in refrigeration for up to one month. Olive oil or sesame oil can add flavor, but it is necessary to ensure that the container is free of water and impurities. Garlic oil soaked in oil can be used for cold dishes or cooking.

3. Drying

Slice the garlic cloves and place them in a well ventilated area to dry, or use an oven to dry them at low temperatures to make garlic slices. Dried garlic should be stored in a cool and dark sealed jar, which can be stored for more than six months. Before use, it should be soaked in water to restore its original state.

4. Vacuum sealing

Use a vacuum machine to remove the air inside the packaging and seal it. Refrigeration can extend the shelf life to two weeks. This method can minimize oxidation and is suitable for short-term storage of large quantities of peeled garlic cloves. After opening, it should be used up as soon as possible.

5. Frozen

Garlic cloves can be stored for three months after being placed in a sealed bag and purged of air. Freezing will soften the texture of garlic, making it suitable for direct use in stewing or making garlic paste. To avoid repeated thawing, small packages can be divided according to the amount used each time.

When storing peeled garlic, pay attention to keeping the container clean and dry, and regularly check for mold. Different storage methods can affect the taste and use of garlic. It is recommended to choose the appropriate method according to usage needs. Short term use can be refrigerated or oil immersed, and long-term storage is recommended to be dry or frozen. Regardless of the method used, high temperature and humid environments should be avoided, and the food should be consumed as soon as possible after opening to maintain the best flavor.