I'm the Culinary God

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."

After handling all the garlic properly, Lin Xu placed them into a glass jar and set up a stainless-steel soup pot on the stove, first heating the pot, then adding a bottle of rice vinegar.

Next, he added a small spoon of salt and two spoons of white sugar, boiled them on high heat, and let the rice vinegar simmer.

Once the sugar and salt dissolved, Lin Xu turned off the heat and added a large spoonful of more sour white vinegar to replenish the evaporated vinegar aroma from the rice vinegar.

Then, he poured the vinegar into the glass jar while it was still hot.

Once the garlic was submerged in vinegar, he sealed it immediately.

The purpose of this is to use heat to activate the vinegar molecules, allowing them to penetrate the garlic more quickly. After about eight hours, the garlic will develop a light green color.

By the next day, it will turn completely green and taste even more delicious.

"Wow, that sounds amazing. Are there any drawbacks to this method?"

"Yes, the drawback is that it’s fast. The quicker pickling means the best flavor peaks faster. It’s best to finish a small jar quickly, because over time, the taste of the garlic will deteriorate."

That’s the difference between removing roots and not.

Garlic with the roots removed pickles faster, but it also spoils faster. Garlic with the roots intact takes longer, but if stored properly, it can last for a year or more.

Hearing this, Shen Jiayue’s face immediately showed a shocked expression:

"You can eat it for that long? The traditional method is indeed more suitable for those who aren’t in a hurry... But eating a jar of Laba garlic for a year and a half? That’s not very efficient!"

Lin Xu smiled helplessly:

"Not everyone can eat as much as you do."

Shen Jiayue was not upset; she smiled and said:

"Grandma says that being able to eat is a blessing, so I found you, and I’m the happiest person in the world."

After the couple finished being lovey-dovey, Shen Jiayue remembered the question she wanted to ask:

"Xu Bao, can you only use rice vinegar to make Laba garlic? Can old chen vinegar, fragrant vinegar, white vinegar, or big red Zhejiang vinegar work?"

Lin Xu smiled and said:

"Old chen vinegar has a very strong color, and smoked types of chen vinegar can have an overbearing flavor, so I don’t recommend using it. As for fragrant vinegar, it’s too lightly acidic and can spoil easily when used alone. White vinegar is very acidic, so the Laba garlic made with it will have a strong acidity but lack vinegar fragrance."

After saying this, Lin Xu specifically introduced big red Zhejiang vinegar:

"Big red Zhejiang vinegar is mainly used for coloring. Usually, it’s used in preparing crispy skin water due to its mild acidity, so it’s not quite suitable for pickling ingredients."

Of course, this is just saying it’s not suitable. If you insist on using it, the Laba garlic made can still be eaten, but compared to using rice vinegar, the taste and appearance might be a bit off.

After Lin Xu finished speaking, he glanced at the clock hanging on the wall and said to Shen Jiayue:

"I need to attend the apprenticeship banquet. What about you?"

"Taking Dundun to buy a watch. I’m very enthusiastic about this kind of good deal."

"Alright, don’t pick one that’s too expensive."

Lin Xu was not interested in watches, so he tidied up, greeted Wei Qian, then changed into a down jacket, grabbed his car keys, and hurried downstairs, driving away from Yingchun Street.

The apprenticeship banquet, which was supposed to start before New Year’s Day, was postponed due to involvement with Qi Zhentao’s school, causing it to be delayed for many days.

During these days, senior brother He Jiajun faced a lot of pressure. Some expelled from the school tried to find industry veterans to plead for them, others played the pity card hoping for another chance, and some even resorted to direct threats.

He Jiajun not only withstood the pressure but also firmly resolved to weed out the black sheep.

A kind and respectful elder, he might have left a sliver of hope if he continued with pity and soft words. Direct threats meant choosing the wrong path.

After navigating through several twists and turns, Lin Xu arrived near Qianmen.

He parked his car in a spot at the entrance and, following the location sent by Xie Baomin, pushed open the door of an old restaurant.

Upon entering, he immediately saw senior brother Xie Baomin and old Dai, both munching on almonds.

"Senior brother, didn’t you say you prepared a gift? Where is it?"

"It’s already been sent in. This kind of apprenticeship banquet is mostly ceremonial. Whether it’s snacks or anything else, it doesn’t really matter. Today, we’re just here to enjoy the show."

Xie Baomin really had the demeanor of someone enjoying a show, eating snacks and carrying a thermos cup under his arm like a seasoned veteran.

Dai Jianli, seeing a plate of pumpkin seeds nearby, grabbed a handful and stuffed them into his pocket.

In case he ends up being part of the audience later, it’d be lacking without a handful of seeds. Watching a show is most enjoyable when you can munch on seeds and sip tea, complementing the melon-eating experience.