How to pickle Jerusalem artichokes

There are many ways to pickle Jerusalem artichokes. I will briefly introduce a few of them to you below. I hope you like them.

How to pickle Jerusalem artichokes

1: (a) Salted Jerusalem artichokes

1 Jerusalem artichoke 1000g, salt 200g, cold boiled water 200g. Wash the fresh Jerusalem artichoke with clean water and drain the water. Put the Jerusalem artichokes in a layer of salt and put them in a jar. Finally, sprinkle more salt on the top and pour cold boiled water. The water should be enough to cover the Jerusalem artichokes. After 25 days, it will be ready.

2. 1000g Jerusalem artichoke, 75g Sichuan pepper, 2g ginger, 20g soy sauce, mix well and pour into the jar, stir well again. It can be eaten after 30 days.

(2) Pickled Jerusalem Artichokes

1000g Jerusalem artichokes, 1000g salt water, 10g brown sugar, 5g white wine, 20g salt, and a spice bag (10g Sichuan peppercorns, 20g aniseed, 10g fennel, and 10g cinnamon). Wash the Jerusalem artichokes and dry them in the sun. Mix all the spices in the salt water and add the Jerusalem artichokes. The salt water should cover the Jerusalem artichokes and seal the jar. They can be eaten in about 7 days.

(3) Jerusalem artichoke sauce

formula

100 kg of fresh Jerusalem artichokes, 40 kg of sweet sauce, 20 kg of salt, 24 kg of bean cake sauce, and 60 kg of second sauce.

Operation points

Raw material processing: Select fresh Jerusalem artichokes harvested in November each year, remove the roots and impurities on the surface in time, and break the larger ones apart, wash and drain.

Pickling. After draining the fresh Jerusalem artichokes, sprinkle them with 16 degrees Baume salt water, put them into the jar, and pickle them evenly layer by layer. Turn the jar over every 10 hours or so, for a total of 4 times.

After 48 hours, drain the brine in a basket, change the jar, put a bamboo mat on it, clamp it with bamboo strips, add salt to the original brine to make it 16 degrees Baume, soak it and store it.

Soak to remove salt. Take out the salty dough, add an equal weight of clean water, soak for 2 hours to remove salt, take it out, put it into a basket and overlap it to make brine for 3 to 4 hours, and switch it up and down once in the middle to make the brine even.

First sauce: Put the salty dough into 60 kg of second sauce, marinate for 3-4 days, stir twice a day, take out, drain the brine, and put into the jar.

Mix 40 kg of sweet sauce and 24 kg of bean cake sauce and pour them into the jar to continue to marinate the Jerusalem artichokes. Stir twice a day, morning and evening. It can be eaten after 20 days. Wash off the sticky sauce before eating, and cut it before eating.

(IV) Sun-dry the fresh Jerusalem artichokes until they are about 35% dry, sieve out the dirt and wash them, dry them, and then cut off the old stems. Then, marinate them with salt for two to three days according to the above-mentioned material proportions, then add sugar, chili powder, and star anise powder, rub them repeatedly and evenly, then put them into cans. They will be mature in two to three months.

(V) Ginger Oil

formula

100 kg of ginger salty base, 15 kg of first-grade soy sauce, and 10 kg of sauce base.

Operation points

Dehydrate the salted dough. Take out the salted ginger dough, add 100 kg of clean water to rinse and desalinate for 6 hours, stir it at intervals, and take it out and drain it.

Marinate. Mix the soy sauce and the sauce base into a thin yellow sauce, and put the sauce and ginger into the jar layer by layer for marination.

Wash the mash. Take it out after 10 days and rinse it with colorless soy sauce. Cut it according to your habit and it is ready to eat.

Precautions

1. Choose fresh and tender ginger so that the product will be crisp and tender.

2. When the salt dough needs to be stored for a long time, it can be pickled with salt that is 25% of the weight of the ginger.

(6) Licorice Ginger

formula

100 kg fresh ginger, 0.2 kg licorice powder, 5 kg salt.

Operation points

Raw material processing: Use bamboo or stainless steel knife to scrape off the skin of ginger, wash and drain.

Marinate. Put the fish into the jar in layers with salt and marinate. Turn the jar over once the next day and take them out after 3 days.

Dry. Put the pickled ginger on a bamboo mat to dry in the sun. The next day, mix it with licorice powder and continue drying it until it is about 45% of its original weight. This is licorice ginger.

Quality Standards

The product is tender and crispy, with just the right amount of sweetness and saltiness.

Precautions

If the product needs to be stored for a long time, it can be put into a kimchi jar and pressed and sealed.

Recommended answer 2: Wash and find a container, put 2 catties of salt in 10 catties, layer the vegetables in a layer of salt, put less salt at the bottom and more salt at the top, finally make sure the water is waterproof enough to cover the vegetables, then turn the steel over. It can be eaten after a few days.