[Steve.B]

Hi All Hope you are all well....

I store my Garlic dry in the bulb but I have so much I am worried that it will go soft and not get used quickly and as last year had to throw some away. Is there any other ways to sore it like freezing etc.

[wighty]

I peel mine, all of it and then chop it finely.  Cram into small jam jars and pour over white wine vinegar.  That's all that is Lazy Garlic as sold in the supermarket.  I've done this for the last seven or eight years now and have never had any problems.  It's just a bit of faff sitting there peeling them and your hands reek of garlic afterwards.  Thinking about it, I can't go down the road to the Garlic Farm to get any. I,m not paying their delivery charge for it to come half a mile up the road!

[New shoot]

It freezes well in an ice-cube tray.  I use oil not water to make the cube.

I also roast whole cloves, squeeze out the pulp and freeze that the same way 

[Steve.B]

I peel mine, all of it and then chop it finely.  Cram into small jam jars and pour over white wine vinegar. 

Is that hot vinegar... thanks

[wighty]

No, just straight out of the bottle.   I've posted about this before, I think Richie the 'paper pot' man (so sorry, he's not been around for while and I can't remember his avatar) asked me about it and I answered then.

[DanielCoffey]

You can also peel and lacto ferment it as I posted a couple of days ago. I have my 20-plait in two and a half 1L Kilner jars at the moment bubbling gently to itself.

[mrs bouquet]

I save small jars and do the same thing with a fresh ginger, cut it into slivers and top up with white vinegar.  Good luck,  Mrs Bouquet