**Garlic is an indispensable spice in every family meal. Many dishes without garlic will lose their flavor, become bland, and lack aroma. Not only is it a spice, but garlic also contains many health benefits.**
Garlic is used so frequently that many women buy it in bulk to use gradually. However, due to high humidity, garlic stored for a long time will sprout and dry out, which is very wasteful. Therefore, experienced chefs have shared some ways to keep garlic longer without worrying about sprouting or shrinking.
1. **Using Roasted Salt**
This is considered a familiar method, but few people know about it. First, prepare about 60 grams of table salt, then put the salt in a pot and start roasting until the salt dries and turns yellow. Take the salt out and wrap it in a clean gauze.
Then put the garlic in a bag and add the roasted salt packet. When storing, you also need to squeeze out the excess air inside the bag, then tie the mouth of the bag and place it in a cool place.
This method of preserving garlic with salt also helps absorb a certain amount of moisture and can prevent a large number of bacteria from appearing inside, thus preventing the garlic from deteriorating for 1 or 2 years.
2. **Using Baking Soda and Ginger**
Prepare the garlic, put it in a clean bag, add a little baking soda and ginger, tie the bag tightly, squeeze out the air inside, and store it in a well-ventilated place.
Here, we add baking soda and ginger, which can have antibacterial and antimicrobial effects. Baking soda and ginger can absorb excess moisture in the air, helping the garlic not to dry out and sprout.
3. **Using Tea + Salt + Baking Soda**
When buying garlic, spread it out in a dry, cool, and clean corner to let the outer skin of the garlic dry out completely.
Put a handful of fine salt, an appropriate amount of tea, and baking soda into a paper towel, then wrap the paper towel and tie it tightly. Put the garlic in a plastic bag, then place the salt, tea, and baking soda packet inside, squeeze out the air from the garlic bag, and tie it tightly.
It is best to store the garlic bag in an environment of about 18 degrees Celsius, ideally in a cool, ventilated place, which can keep the garlic for a whole year without shrinking or sprouting.
However, every 7 days, the bag must be opened for ventilation. If you see any garlic cloves that are moldy, sprouting, or shrinking, remove them promptly to prevent infecting the others. If the tea, salt, or baking soda packet becomes wet, take it out promptly to dry or replace it with a new packet.
Tea, fine salt, and baking soda can absorb water ions in the air and can act as desiccants. Fine salt also has a bactericidal effect. This will prevent the garlic from rotting and sprouting, allowing it to be stored for up to a year.
