The first method is to hang garlic in a dry and ventilated place (suitable for autumn and winter). It is common in rural areas in northern China to wrap garlic in a breathable net and hang it in a ventilated place, or braid garlic and hang it under the eaves or by the window.

The second method is refrigeration: a large amount of garlic can be stored in the freezer, and the temperature can be set at 0-5 degrees. At this temperature, garlic will go into dormancy and will not germinate. Generally, there is less garlic stored at home, so just put it in the freezer of the refrigerator. Don't put it in the freezer, it will go bad directly. Preservation in the refrigerator is also important: (1) It should be packed in fresh-keeping bags or boxes and sealed; (2) Wrap a small packet of baking soda or tea with paper towels to absorb moisture and ensure dryness.

The third method is pickling. If you don't have high requirements on the freshness of garlic and the amount of garlic is not large, you can peel garlic, put it in a clean box and sprinkle a handful of salt on it. Garlic preserved in this way will not germinate for a long time.