At the first sign that the garlic crop has begun to deteriorate during storage, it should be frozen without delay. If it has already begun to dry out or germinate, then changing the storage conditions will not give anything, there is no point in trying. Properly frozen garlic is no different from fresh garlic; it is just as strong and aromatic.
Garlic freezing process
For freezing, the garlic is peeled. Since there is a lot of it, to speed up the process you can use a special silicone cleaner or throw the slices into a pan, cover with a lid and shake vigorously. Hitting the walls of the pan, the slices are peeled in seconds.
The peeled slices are ground in a meat grinder.
The resulting puree is placed into small food bags, a couple of spoons each.
The bags are placed one at a time on a cutting board and the garlic inside is smoothed out to form thin slivers. The edges of the packages are wrapped.
Next, the garlic is divided into portions. The plate must be divided into cubes by placing the edge of a ruler on top of the bag.
Then the plate is stacked on top of each other and sent straight to the board for freezing.
After the puree freezes, the board is removed. In the future, as needed, the required number of garlic cubes are broken off from the plates and added to dishes.
