I will let you folks offer these storage techniques. Since I don't do any of them and certainly don't refrigerate any of my garlic, I have no knowledge of the (safe) storing methods you have suggested.
Just a question though. Why in the world would you want to go to this trouble and then take up your refrigerator space for a year, when the garlic will keep for up to 12 months stored in a plain brown-paper bag? Call me dumb, but I just don't understand the thought process here.
