---
title: '5 Ways to Preserve Garlic'
source: 'https://youtube.com/watch?v=OHRw3jwPdg4'
video_id: 'OHRw3jwPdg4'
date: 2026-08-09
duration_sec: 78
---

# 5 Ways to Preserve Garlic

> Source: [5 Ways to Preserve Garlic](https://youtube.com/watch?v=OHRw3jwPdg4)

## Summary

This video demonstrates five different methods for preserving garlic, from simple curing to advanced black garlic making. Each method is shown step-by-step, with tips for achieving the best results.

### Key Points

- **Curing for Storage** [00:02] — Cure garlic for a week until the inner stem is dry, then clip and store for year-round use.
- **Freezing for Convenience** [00:16] — Grind garlic in a food processor, flatten, score a grid, and freeze overnight for easy portioning.
- **Dehydrating for Powder** [00:30] — Dehydrate peeled cloves on a wire rack, then grind into a homemade garlic powder that beats store-bought.
- **Fermenting for Probiotics** [00:44] — Ferment clean garlic in a jar; lactic acid bacteria consume sugars, creating a gut-healthy condiment.
- **Making Black Garlic** [00:58] — Place whole heads in a bag in a dehydrator for weeks; brown garlic appears at 2 weeks, fully black at 4 weeks.

## Transcript

the garlic from my garden that I planted this year, which means preservation time. Level one, I let the garlic cure for a week until the inner stem is the stem get clipped, and the garlic can now be stored and used for the entire
garlic, toss it into a food processor, and grind it up to get this texture. And flatten it out into one even layer, indent a grid like this with a overnight so I can break it up into pieces the next day. And I'll place them
whenever I need some fresh garlic a bunch of peeled garlic cloves on a wire rack and dehydrate them for a few I grind them up to make a homemade garlic powder that crushes the
store-bought stuff. Level four, I dump a bunch of clean garlic into a clean jar jar for the first few days, and lactic acid bacteria will consume the sugars in garlic, which can be used in your cooking or just consumed raw as a
healthy gut booster. And finally, level five, I'll throw a few heads of garlic And I'll toss the bag in the dehydrator for a few weeks, which activates that the garlic. This is brown garlic at about 2 weeks old, and 2 weeks after
that, I have fully black garlic, which can be used in a sauce or made into a can be used in a sauce or made into a nice compound butter.