Moisture hastens sprouting, which imparts a bitter flavor during both the storage and cooking periods. Keep your unpeeled garlic in a dry, well-ventilated, and cool (but not refrigerated) place. Remember: Botulism easily develops in garlic stored in a sealed container, especially at room temperature. If you store peeled garlic in a jar, steep it in oil and keep it refrigerated. Make sure you periodically open the jar. Discard the contents within ten days.
** Asian Recipes