How Do I Freeze Garlic Allicin?

Allicin is a healthy and distinctive compound that lies inside fresh garlic.

Allicin is the compound in garlic that gives it its pungent flavor (and leads to all those pesky complaints about bad breath). Garlic releases allicin when chopped or crushed. Fresh garlic has the highest levels of allicin, which poses a problem for a home chef looking to preserve large amounts of garlic without losing the taste and health benefits of this unique compound. While solutions like pickling are ineffective, a careful method of freezing garlic can preserve the allicin compounds within.

Things You'll Need

• Freezer
• Garlic clove
• Ice cube tray
• Knife or garlic crusher

Instructions

1. Peel back the outer garlic layers, revealing the cloves within. Continue peeling to separate the individual cloves, removing any trace of the papery outer layer.

2. Cut or chop the garlic into fine pieces using a knife or a garlic chopper.

3. Wait 15 minutes for the garlic's chemical reaction to occur. It takes some time for the allicin compound to form.

4. Separate and form the garlic into the ice cube tray, forming cubes about 1/2 inch thick.

5. Freeze the garlic immediately.

Tips & Warnings

• Freezing fresh, whole garlic will not preserve the allicin compounds, as the chemicals will degrade away during the freezing process. Chopping a clove of garlic that has been previously frozen will not release allicin.

References

• Gourmet Garlic Gardens: Considerations for Preserving Garlic
• Garlic Central: Allicin