I consider myself pretty safety conscious so naturally doing a fine dice of a very small clove of garlic with my fingers so close to the blade sets off a lot of alarm bells.

What’s worse is that garlic is so delicious that some recipes call for like 6+ cloves, which I find almost exhausting to mince along with all the other chopping.

I know that freshly minced garlic is considered superior but damn have I thought about just buying a jar of pre minced garlic just to ease my mind.

Anyone have any tips on how to make mincing garlic less painful of a process or also want to commiserate?