Ingredients and pickling method of sweet and sour Jerusalem artichokes

The method of pickling sweet and sour Jerusalem artichoke slices is very simple. Let me introduce you to the detailed method of pickling sweet and sour Jerusalem artichokes. It’s very delicious to make it together.

Sweet and Sour Jerusalem Artichokes

Sweet and sour Jerusalem artichoke pickling method 1

1. Wash the young ginger, drain and cut into thin slices.

2. Use brown sugar, vinegar and light soy sauce to make the sauce.

3. Put the ginger slices and sauce into a glass bottle, seal it, and marinate it for a few days to make it taste good. It tastes sweet and sour with ginger.

Slightly spicy on its own.

Tips:

1. The utensils used for pickling young ginger must be oil-free and water-free, otherwise it will easily deteriorate. It is best to dry the young ginger in the sun for half a day after washing it so that the surface of the young ginger is

The water evaporates completely.

2. When eating young ginger, use clean chopsticks that are oil-free, water-free, and cover the bottle immediately after taking it to prevent dirt from entering.

3. If you want to marinate for a longer time, it is recommended to divide it into several small bottles to avoid spoilage due to improper operation.

How to pickle sweet and sour Jerusalem artichokes

Sweet and Sour Jerusalem Artichoke Pickling Method 2

Ingredients: ginger, pepper, aniseed, sugar, salt, sweet bean paste, white wine, soy sauce, MSG

practice:

1. Wash the ginger and put it in a container. When pickling the ginger, it should not contain mud.

2. Add seasoning according to your taste. Note: 50 grams of wine is the most suitable for pickling 2 pounds of Japanese ginger. If you put too much, the wine smell will be too strong, and if you put too little, the pickled ginger will not be fresh enough.

3. It is best to boil the peppercorns and star anise in salt water, let them cool down and pour them in, otherwise the ginger will easily go bad; the amount of water added should cover the ginger.

4. Marinate for about a week before eating.

There are two types of Japanese ginger: white skin and red skin. The red skin Japanese ginger has a more delicate texture. The white skin is relatively rough, and the taste of pickled ginger is very different. Therefore, you should choose the red skin. You should also choose ginger without rotten spots or cracks.