GrandMa always had garlic growing somewhere, but she seldom cooked with it. It got used up.
At my Farm, I propagated the garlic I found in the fence row of one part of the garden when I bought the place. I expanded the garden to 3 acres and ended up with garlic surrounding the entire garden over the next 30 years.
I always had garlic! I cooked with it almost every day. And yes, I've fermented garlic just a wee bit.
I now have to cook with the minced stuff in the plastic jar or the ground up dried stuff. I will go thru a full quart jug in a month. The granulated stuff has its place for sure and I use a lot of it also. There is just nothing as good as fresh cured garlic.