In this study, the change in sulfur compounds in garlic extract and residual garlic were analyzed during the aging of fresh garlic for 35 days in ethanol solvents with different ratios, and antioxidant activity of the final aged extracts was investigated. Volume of 0% (E0), 25% (E25), 50% (E50), 75% (E75), and 100% (E100) ethanol were added to fresh garlic, respectively, then stored at 8°C for 35 days. Samples were collected at 7 day intervals and separated into extract solution and residual garlic (R0, R25, R50, R75, R100). Changes in the alliin content of garlic extract increased with the extraction time. Additionally, the content of allicin in residual garlic was higher than that of extract, with the highest levels being observed in the 28 day extracted E25 sample. The level of S-allyl cysteine was highest in the residual garlic (140.2 mg/kg) in the 35 day sample. Diallyl disulfide (DADS) and diallyl trisulfide (DATS) levels were higher in garlic extracts than residual garlic at 35 days of storage and DATS was higher than DADS. Measurement of the 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonate) radical scavenging activity in 35 day extract samples revealed that the activity of E75 in 1,250 μg/mL was highest (27.3%), and the activity increased as the extract concentration increased, with values of 46.91 to 87.52% being observed at 10,000 μg/mL.