Can garlic be cooled? Food experts explain the differences and techniques of regular temperature and refrigeration storage

If the garlic bought from the market or supermarket is not finished immediately, it may not be fresh in a few days, becoming dry, sprouted or even moldy. Japanese food expert N.D. Kitchen took a video to share how to extend the shelf life of garlic, as well as the difference between room temperature, refrigeration and cold storage.

Calien garlic at a constant temperature

The key to keeping garlic at a constant temperature is to place it in a "dark, dry, and well-ventilated" place, and put the intact and unskinned garlic in a net bag, which can be stored for about 2 weeks. However, it should be noted that in the hot and humid summer or plum rainy season, garlic should not be kept at a constant temperature, otherwise it will easily develop mold and sprout. If you find similar conditions, you should abandon it immediately.

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Whether it is a whole garlic or broken garlic cloves, please first wrap it in a dry kitchen paper towel, put it in a plastic bag or fresh bag to seal it to prevent the garlic from contaminating other ingredients. The temperature of the vegetable room at the bottom of the refrigerator is usually 6℃. It is recommended to place the garlic in a refrigerator close to 0℃ above the refrigerator.

The shelf life of refrigerated garlic can last from 1 to -2 months, but compared to complete garlic, peeled garlic is more likely to become yellow, so it is best to use as quickly as possible.

Save garlic in cold

If you want to extend the shelf life of garlic, you can cool the garlic. If it is a peeled garlic, it is recommended to divide the garlic into cloves first, then wrap it independently with a fresh film, put it in a fresh bag and store it in a cold pot for about 6 months. When it is time to eat, then place it in room temperature or refrigerate and unsalt.

Another way is to slice the garlic first, chop it and then cool it. The advantage of this is to take it out directly and cook it. Wrap each portion of cut garlic with a fresh film and put it in a sealed fresh bag. It is recommended to finish eating within 1 month.