There is nothing -- absolutely nothing -- worse than running out of garlic.
You know the feeling?
So here's a fermenting hack:
Peel garlic and add salt to it before blending the mix into a paste. 'Crock up' (make sure you tamper down and drown the garlic in its brine)and set on the counter out of direct sunlight for 14-21 days. Taste. Jar up and store for to to a year in the fridge.
While good garlic is in season -- and that's not now I suspect -- or with your own harvest in mind -- fermenting is a way to go.
Good advice. Even for a big mess of store bought garlic...the likes of which I have at the moment.
An interesting idea! Garlic keeps fairly well in its original wrappings. Keep the tops and roots on and only take off enough cloves for that recipe. Keep it down low where the air is cooler. Ferment the bought stuff which has been almost peeled before you get it.
My Elephant garlic is just ready to harvest, so this is VERY handy mate. Your garlic has been dug but I'm down to the last batch! Nice garlic by the way!