Ended up with an abundance of garlic, would like to mince and preserve. Any advice or know of a sub for that? (Sorry, wasn't sure where to ask)

  1. HAHA....I had lots of extra garlic when I sent my husband to the grocery store....I needed 1 bulb and he purchased a 1.5 pound bag....I gave most of it away

  2. Don’t freeze it!! Instead, prepare a sterilized small jar, you can finely minced your garlic in a food processor or some people would literally blend it until smooth, add candlenut if you have it (optional). After that just put the garlic in the jar, and pour neutral vegetable oil until the whole garlic is covered plus 2-3 cm on top of it. It will preserve itself and would have a lot of umami flavor. Chinese restaurants always do this and this is one of the secrets of what makes their food tastes different. Try it, you might like it :)

  3. Today I learned there is a fermentation sub, lol. I didn't find a preserving one, just occurred to me to look for a canning sub.

  4. Lots of ideas if you just google. A lot of methods involve submerging the garlic in oil and they stay good in the fridge or freezer for around 4 months average but some methods boast up to a year. Personally I like making compound butter (fun to add some herbs as well) and freezing it

  5. Mince the garlic, mix with olive oil, line the mixture loosely in an ice cube tray. Freeze, break out and store in a large ziplock bag.

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