Ingredients and methods for pickled Jerusalem artichokes

How to make Jerusalem artichokes pickled in vinegar? Let me explain to you how to make this dish in detail.

Ingredients for 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 pickled 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.

Sweet and Sour Sauce

It is the most commonly used sauce in hot dishes. There are two specific methods:

One is to make it and use it immediately.

Put the pot on the fire, pour in 50g of oil and heat it, add chopped green onion and ginger and stir-fry for a while, and when the aroma comes out, add appropriate amount of water, about 75g of sugar, about 50g of vinegar and about 20g of soy sauce, boil it, thicken it with water starch, then pour it into the dishes and mix evenly or pour it on the dishes (make it into juice first, pour it into the pot when the dishes are almost cooked, and sprinkle it with water starch).

The second is to prepare a large amount in advance and add it to the dishes when needed.

The method is: after heating the pot, first pour in 500 grams of white vinegar and 300 grams of white sugar, after they are dissolved, add 15 grams of salt and 35 grams of tomato juice, mix evenly, bring to a boil, serve and cool, and you will have a sweet and sour sauce with unique flavor.