Simple tips for preserving garlic, onions, and ginger worry-free all year round

Preserving garlic

To preserve garlic, first you need to choose firm, large cloves that are not infested with worms. The stem of the garlic should be full and not too dry, not wrinkled and slightly white. Garlic bulbs with gray or yellow stems will not have a fragrant smell.

Choose a dry and well-ventilated place in the kitchen to preserve garlic. This keeps the garlic from becoming bitter or losing its distinctive flavor over time. In addition, air circulation is also important so that bacteria do not attack the garlic and spoil it.

Preserving shallots

Choose firm, plump, and evenly-sized shallots. Shallots do not sprout, they are not wet when held in hand, and there are no soft spots or molds on the stems. The shallot skin is dry and easy to peel.

Preserve shallots in a mesh bag, paper bag, or basket. You must ensure air circulation to keep the shallots well-ventilated and dry. Do not use plastic bags or sealed containers to preserve shallots as they will prevent air circulation, causing the shallots to spoil and mold quickly. Place the shallot basket or bag in a cool and well-ventilated place in the kitchen. You should never leave shallots in places with extremely low temperatures (below 10 degrees) or high temperatures.

Preserving ginger

– Preserve ginger with salt: To prevent ginger from sprouting, you can use table salt.

How to do it: Put the ginger in a nylon bag and sprinkle some salt on the surface. Then tie the nylon bag tightly, squeeze out the air from the bag.

– Preserve with silver paper: The procedure is quite simple, just wrap fresh ginger tightly in a sheet of silver paper and place it in a cool place.

– Preserve with sand: Fill a bucket with sand, bury the ginger in the sand and place the bucket in a cool and ventilated place.

In addition, you can use silver paper as follows:

First, punch holes in the paper bag. You can punch anywhere, but it is best to focus on the top of the paper bag. Then fold the paper bag several times and punch rows of holes about 2.5-3cm apart.

Finally, put the shallots or garlic in the bag, use a paper clip to seal the bag (you should put the shallots and garlic in separate bags and label them for easy identification later).

This way, you can keep the shallots or garlic fresh for longer because the holes provide better air circulation. However, remember not to fill the bag with shallots or garlic.

If you want the best results, pay attention to light, temperature, and humidity in the storage location of these paper bags.

Some notes:

– Do not preserve shallots or garlic in the refrigerator

– Avoid using airtight plastic bags

– Do not store shallots or garlic together with potatoes.

According to Khoevadep