Preserving garlic: any ideas?

[Guest guest]

The rocambole garlic I can get at the farmers market here in NYC during

part of the year is vastly superior to the insect-infested garbage that

Whole Foods and other such markets sells year-round (I'm serious -- a lot

of the organic garlic I got last winter and spring was crawling with mites

or some other kind of tiny insect) so this year, I'd like to buy a barrel

full of garlic and somehow preserve it through the winter and spring so

that I'll have good stuff on hand until next year's season begins.

Has anyone done anything like that? _Keeping Food Fresh_ includes a recipe

for lacto-fermented pickles that includes a few cloves of garlic, but would

lacto-fermenting garlic alone work? And how long would it last, and what

would it taste like? Any suggestions?

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