How to pickle sweet and sour Jerusalem artichokes

How to pickle sweet and sour Jerusalem artichokes? This is a technical job. Please see below for the details prepared by the editor.

Ingredients for sweet and sour pickled Jerusalem artichokes: 1000 grams of Jerusalem artichokes, 2000 grams of 18% salt solution, 1500 grams of spiced brine, 20 grams of white wine, 20 grams of fermented glutinous rice juice, 50 grams of brown sugar, 1 spice bag, 800 grams of white sugar, and 1000 grams of Baoning vinegar.

How to make sweet and sour Jerusalem artichokes

① Wash the fresh Jerusalem artichokes without cuts, drain the water, place them in the sun until they are 70% dry, cut them into 1 cm thick slices, and immediately soak them in salt solution for 4 hours.

②Put the Jerusalem artichoke slices and spice packs into the jar, secure it with bamboo slips, pour in salt water, brown sugar, white wine, and fermented glutinous rice juice, cover the jar, add enough water to the rim of the jar, and soak for 6 hours.

③ Pour the Baoning vinegar and sugar into another kimchi jar, stir as much as possible (it is okay even if it is not completely dissolved), put in the Jerusalem artichoke slices taken out of the jar and soak for 6 hours.

Tips for brewing

①The spices in the spice bag are: 15 grams of white mushroom, 10 grams of dried chili, 10 grams of pepper, 5 grams of star anise, 5 grams of Paicao, and 5 grams of Lingcao.

②The salinity of the brine is 7 degrees and the pH value is 3 to 3.5.

Tips

1. If you don't cook fresh Jerusalem artichokes on the same day, you can lay them out in a ventilated and cool place. After they are dried, you can eat them whole or in slices and soak them in soy sauce.

2. If you want to store it for more than 3 days, it is not recommended to put sesame oil in it. You can put it in whenever you eat it.