How to store garlic for a long time?

Garlic is an essential ingredient for Koreans.

There are few recipes that don't use garlic, such as soups, stews, and stir-fries,

and households often buy and use large quantities of garlic,

demonstrating Korea's great love for garlic.

However, it's common to worry that garlic might be spoiled when it sprouts or

the tips turn green shortly after purchase.

So today, we'll explore how to store garlic longer without waste.

The reason garlic tips turn green is a natural phenomenon caused by the combination of oxygen and enzymes.

Especially when garlic is stored at around 4 degrees Celsius, enzymes become active,

making the cut surface of the garlic prone to turning green.

While garlic can change color for various reasons, this is merely a color change;

it doesn't pose any problem for consumption or health.

However, if the garlic smells strange or feels soft, it has spoiled and should be discarded.

So, what's the best way to store garlic for a long time?

Whole garlic should be kept in a dry, well-ventilated place.

For long-term storage, it's important to reduce oxygen exposure and inhibit enzyme activity.

After peeling and mincing garlic, removing as much air as possible and storing it in the freezer is effective, but

some people don't prefer freezing garlic because it loses the unique texture and aroma of fresh garlic.

In this case, using sugar can be a good method.

Sprinkle sugar on the bottom of an airtight container, place a kitchen towel on top,

then store the garlic. The sugar will absorb moisture, acting as a desiccant.

Sugar absorbs the moisture contained in the garlic, maintaining the humidity inside the airtight container.

The sugar used here can even be reused in dishes like meat or stews – it's a great tip!

Since the sugar has only absorbed moisture and its composition hasn't changed, it's perfectly fine.

Storing garlic this way can keep its quality fresh for almost a month.

However, if the kitchen towel becomes damp, replace it with a new one,

and if the sugar changes color, it's best to replace it as well.

Source: Kormedi.com