Preserving and dehydrating garlic
I have found a local grower of German Red hardneck garlic and ordered a few pounds. I have been trying my hand and making various preserves and at lactofermentation (i.e. making my own sauerkraut). I bought enough garlic that I should be able to try several methods of preserving both fresh and roast garlic and would like to add dehydration to the list.
Does anyone have recommendations for dehydrators or any favorite recipes for preserving garlic for the winter? I like roast garlic in olive oil but wonder how others acidify the mix to make it safer? I suppose I can just add citric acid but always like to explore new / different recipes.