Although some people are opposed to freezing garlic, as it is said to change the texture and flavor, freezing can be a good option for those who use garlic infrequently or for people with leftover cloves that they don't want to go to waste. You can freeze garlic in one of two ways:  You can freeze whole, unpeeled garlic cloves by wrapping them in plastic wrap or aluminum foil, or popping them in a freezer bag, and placing in the freezer. You can then remove individual cloves as needed.  Alternatively, you can peel the garlic cloves, crush or chop them finely and place the garlic in a plastic freezer bag or wrap it in some plastic freezer wrap. If the garlic becomes stuck together when frozen, you can grate off as much of the frozen garlic as needed. Another easy way to preserve your garlic is to dry it out. Dried garlic will condense, so a even a large amount of garlic will take up very little space in your pantry. When used in cooking, the dried garlic will absorb water and give great flavor to your dish. There are two ways to dry garlic, depending on whether you have a food dehydrator or not.  You can dry garlic in a food dehydrator by peeling the cloves and cutting them in half lengthwise. You should only use plump, unbruised cloves for dehydrating. Place them on the tray of your dehydrator and follow the manufacturers instructions for best heat settings. The garlic is completely dried when it becomes crisp and brittle.  If you don not have a food dehydrator, you can use the same process, using the oven instead. Place the halved garlic cloves on a baking dish and bake at 140 °F (60 °C) for two hours. Then turn the heat down to 130 and continue to bake until the garlic is fully dried..

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Write a summary of the previous text in Vietnamese:
Đông lạnh tỏi. Làm khô tỏi.