I have more head of garlic that I could consume. I wish to freeze some. Can I keep it this way ? Will it change or become somehow damage ?
I’ve frozen peeled garlic before and then grated it into sauces. It’s fine but if you want to use your excess garlic for something delicious you can make confit really easily which should extend the shelf life quite a bit.
Is garlic conflit so easy to make ? I know how to cook onion conflit but I won’t call that “really easy”.
Just oil and time. Not difficult but possible to over / under cook. You can of course make it fancier with spices and such, but a basic version is pretty low level cooking skill required.
Reference recipient: https://www.bonappetit.com/recipe/garlic-confit-2
I’m honestly not sure about freezing it but i know you can ferment it.
Brine, but yeah. It mellows out the sharpness and it’ll keep for ages in the fridge. It’s great in dishes that call for raw garlic, like hummus.
You convinced me by mentioning humus (_) I’ve never tried fermentation. Would garlic be easy to ferment for a beginner ?
We’ve been freezing garlic lately but I feel like it loses quite a bit of pungency. We mince using a food processor. I end up using maybe twice as much as I normally would… it’s a great time saver if you’re okay with weaker tasting garlic and compensating accordingly.
Not for a long time.
Simplest imo is to chop/mince/puree it and put into ice-cube trays for easy to dispense flavour.
I don’t think it’s necessary to freeze it, but idk for sure if you’ll see a meaningful change in flavor or texture after freezing.
Usually you can store garlic long-term in a cool, dark place like with other root vegetables, but you need to dry it out first.
Here’s a link to a page on curing and storing garlic you’ve grown at home.
