Separate the cloves: Set a head of garlic on a sturdy hard surface, like your counter or cutting board. Use the palm of your hand to press down on the top until the cloves separate.
Smash: Grab the cloves you plan to use. (Store the remaining cloves at room temperature out of the sun.) Hold your knife in your non-dominant hand with the blade facing away from you. Set the back of your knife against one clove. Use the palm of your dominant hand to slap down on the flat side of the knife. Use some force! It will release the garlic from its papery covering.
Peel: Use your hands to remove the papery outer covering of the garlic. Repeat with the remaining garlic cloves.
Get ready: Line up your peeled garlic cloves and switch the knife to your dominant hand. Slice off and discard any dry-looking ends.
Do the fan: Set the top of your knife on your cutting board. Place your non-dominant hand on top of the knife to steady it. Start chopping the garlic by fanning your knife back and forth in a rocking motion. Keep the tip of your knife in contact with the board while you fan. Keep at it until you have tiny pieces of minced garlic.
To store: Use minced garlic right away or store it for up to 1 week in the fridge or 6 months in the freezer. Transfer it to an airtight container. A Mason jar, Tupperware container, or resealable plastic bag works well. If you’re using a bag, press out any air before sealing.
If you find a green sprout in the center of your garlic clove, use the tip of your knife to remove it. The germ can be bitter.