How to pickle Jerusalem artichokes

Jerusalem artichokes, also known as "ginger without spiciness" or "ghost ginger", are a kind of root vegetable that looks similar to ginger but tastes very different. When eating Jerusalem artichokes, there is no spicy taste at all, but a crisp feeling, which is very delicious. Jerusalem artichoke pickles are a common way for people to eat Jerusalem artichokes. Those who want to eat Jerusalem artichokes can learn how to pickle Jerusalem artichoke pickles.

How to pickle Jerusalem artichokes

Light-flavored Jerusalem artichoke pickles

1. In addition to Jerusalem artichokes, the light-flavored Jerusalem artichoke pickles also require seasonings such as salt, pepper, and MSG.

2. Put the purchased Jerusalem artichokes directly into a container, then add the prepared salt, pepper, star anise and other seasonings, and add clean water until the water depth covers the Jerusalem artichokes.

3. Turn the pickled Jerusalem artichokes every day, and they can be eaten after about a week. Before eating, take out the Jerusalem artichokes, wash them with warm water, cut them into strips and add sesame oil. It should be noted here that the light-flavored Jerusalem artichokes are pickled with mud. If the mud is washed off, the taste will change.

Jerusalem artichoke pickles with soy sauce flavor

1. The ingredients for making Jerusalem artichoke pickles with a soy sauce flavor are similar to those for making pickles with a light flavor, but seasonings such as white wine, soy sauce, and sweet bean sauce are added.

2. Wash the Jerusalem artichokes you bought, drain them, put them in a container, and add white wine. The ratio of Jerusalem artichokes to white wine is 20 to 1. If you put too much wine, it will affect the taste of the pickles.

3. Put all the prepared peppercorns, aniseed, and salt together, then add water and boil to make a sauce, which can prevent the pickles from spoiling during the pickling process. After the sauce cools down, add it to the container with Jerusalem artichokes. After pickling, keep it sealed. It is best to turn it over with chopsticks every other day, which is more conducive to the Jerusalem artichokes' flavor. It can be eaten in about ten days.