How to Dehydrate Garlic

How to Dehydrate Garlic – Only in 5 Easy Steps

Garlic is one of the most common things in our kitchen groceries and comes with many good nutritional facts. But we cannot use it throughout the year without taking the necessary steps of preservation. And that’s where the keyword “Dehydrating” comes to light!

As we are garlic connoisseurs at a heavy rate, it’s essential to know the process of dehydrating garlic and conserve those for a more extended period. It might seem a bit tricky at first, but later on, you’ll thank us for sharing this process for sure.

This article will talk about some most effective and time-consuming steps that would ensure less hardship and better results regarding dehydrating this very kitchen essential.

Does the Dehydrated Garlic Contain the Same Nutritional values?

Our basic knowledge regarding any fact is that the element doesn’t remain the same after any sort of modification. In some cases, it might be accurate, but not for garlic!

Garlic is known from ancient times for its several medicinal benefits and fantastic taste. One of the best things about this culinary item is, the organic ingredients present in these are so immense that even after drying and storing, it remains the same.

But also, you should remember that the appropriate steps, hints of preservation are also necessary. Keep on reading this article to go through those tips and tricks.

Methods of Dehydrating Garlic At Home

Once you have grown your garlic with proper care, it’s time to give full attention to the preservation process, in other words, dehydrating. Following are the step-by-step procedures for that-

1. Essential Materials Before Starting the Process

Some gadgets are essential for this procedure to go along without any hurdles-

  • Knife
  • Blender
  • Chopper
  • Dehydrator machine
  • Container

2. Choose the Appropriate Cloves

Choosing the wrong cloves can result in ruining the whole process, whereas the right garlic cloves can lead you to the perfect outcome. So, the selection is essential before getting into the primary term.

When you look at the garlic’s top leaves, you’ll see that some are green and some are brown. The green color means the cloves are still young and brown means a bit aged. You need to pick the brown ones as those will get dried sooner.

3. Slice the Garlic in Proper Size

After picking the right ones, it’s paramount to cut down the cloves into slices to make it easier for blending. Don’t forget to peel those before slicing.

You can easily peel the cloves with your hand after soaking those in cold water. Then take a sharp knife and start from the bottom part (root). Just cut the root part, not more than that.

4. Chop the Cloves Smoothly

As you’ve got the perfect size of your element now, wash them gently with proper hygiene. If needed, go through 2 or 3 cloves at a time but don’t just wash those irresponsibly in any way!

After that, use a blender or chopper to complete the smashing job. Through this equipment, you can quickly get rid of the water content, which is the first aim of dehydrating. Also, you’ll get an exact size for all the garlic cloves.

5. Place those in the Dehydrating Machine

Now it’s time for the final step!

Set your dehydrator to a pre-hit method on 115 degrees Fahrenheit and leave it for 5 minutes. Then place that chopped garlic in the dehydrator. If you want a smooth outcome, keep the temperature lower and wait for at least 48 hours.

But if you want it in less time, you can increase the heat to 130 degrees and keep it for 12 hours. In the end, bring out the cloves with proper precautions and use a container to freeze those.

Are there any Side Effects?

Usually, garlic is safe for almost all types of usage. But this question comes to mind when we go through the process of dehydration. Dehydration doesn’t actually mean modification as a whole. It’s all about the different stages of an ingredient. But yes, when you mix some other components with it to make garlic powder, it might cause some problems!

While making garlic powder from dehydrated garlic, some other chemical ingredients like- carbon, salfet, etc. are used. In that case, the leading organic chemical, “Allicin,” which makes the garlic smell, seems to destroy. It can create less nutrition and offer odorless garlic and cause the following-

  • Skin irritation– As our skin is the most sensitive part of the body, it reacts to chemical ingredients quickly.
  • Bad Breath– Taking garlic directly without mixing it with any culinary items can cause a smell in your breath.

Conclusion

Growing plenty of garlic all year long is not possible, and if it’s possible, it would still cost a lot of effort. Dehydrating theory is not new. But the above process is a lot easier and ensures the best outcome without any doubt. 

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