Finally, to prevent spoilage, pour a bit of high-proof liquor into the jar, cover it with a sealed lid, and the delicious Laba garlic is ready to be pickled.
Lin Xu patted the jar and said:
"This method takes a relatively longer time for pickling, but it can't be rushed. If you place the jar in a warm environment, the garlic will quickly change color and turn green. But if you're in a hurry to eat, I suggest using the quick pickling method."
After saying this, he took another glass jar, but this time he didn't immediately put the garlic in it. Instead, he used a kitchen knife to cut off the roots of the garlic one by one.
Shen Jiayue watched in confusion:
"Xu Bao, why do you need to cut off the roots?"
"Cutting them off helps speed up the pickling process. Those Laba garlics that can be eaten in a day usually have their roots removed, accelerating the vinegar pickling process. It's normal for them to turn green overnight."
