Steps

1. When storing garlic at room temperature, keep it in a well-ventilated area. During hot weather, move it to the refrigerator.
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2. For refrigerated garlic, wrap it in a dry paper towel and store it in the chiller compartment. [The Key!] Storing in the chiller compartment slows down sprouting, allowing it to be preserved for about 1 to 1.5 weeks.
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3. To refrigerate ginger, wrap it in a damp paper towel, place it in a plastic wrap or zip-top bag, and store it in the vegetable crisper. [The Key!] Storing ginger in the vegetable crisper, which maintains an optimal temperature of around 15°C (59°F), will help it last for about a week.
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4. If you want to store ginger for a longer period, submerge it in water and refrigerate. In this case, you'll need to change the water daily.
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5. To freeze garlic, peel the cloves, wrap them in plastic wrap, and freeze. When using, either mince the frozen garlic as is or thaw it by soaking in water for about 3 minutes.
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6. For freezing ginger, slice it into approximately 10g pieces.
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7. Arrange the sliced ginger on a tray lined with plastic wrap and freeze.
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8. Once frozen solid, transfer the ginger to a bag or container. [The Key!] Freezing ginger breaks down its cells, which can enhance its flavor. To use, thaw by soaking in water for 2-3 minutes.
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9. Let's make garlic oil. First, cut off the root end of the garlic and place it in a bowl of water.
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10. Place the peeled garlic on a tray lined with paper towels and thoroughly pat dry. [The Key!] Residual moisture can lead to spoilage, so wipe it off carefully.
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11. Cut the dried garlic cloves in half and remove the sprouts.
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12. Mince the garlic using a knife or a food chopper.
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13. Transfer the minced garlic to a clean and completely dry jar. [The Key!] Plastic containers are not recommended as oil residue can be difficult to remove; glass or stainless steel containers are preferable. Using a container with residual moisture can lead to spoilage.
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14. Pour in enough rice oil or vegetable oil to fully submerge the garlic. [The Key!] Avoid using olive oil as it solidifies in the refrigerator. Ensure the garlic is completely covered by the oil.
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15. Garlic oil can be stored in an airtight container for about 1-2 months, provided you use a clean spoon each time you access it.
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16. Ginger can also be finely chopped with the skin on and made into an oil-based condiment in the same way.
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