How to make Jerusalem artichoke pickles

How to make Jerusalem artichoke pickles? I think many friends still don’t know, so let me introduce it to you below.

Jerusalem artichoke pickles

How to make Jerusalem artichoke pickles

Ingredients: 2 pounds of Jerusalem artichokes, 10 grams of fine salt, 20 grams of white sugar, 2 tablespoons of rice vinegar, 4 tablespoons of light soy sauce,

50 grams of yellow pepper sauce, 50 grams of chili water, and 500 grams of cold boiled water.

Production:

1. Wash the ginger, brush it carefully with a toothbrush, wash it again, and then soak it in light salt water for 15 minutes;

2 Drain the soaked ginger, cut into thin slices, sprinkle with salt, marinate until water comes out, about half an hour, drain the water, and wash it with cold boiled water;

3. Make the sauce: Add sugar, rice vinegar, soy sauce, yellow pepper sauce and chili water to cold boiled water, and stir evenly with chopsticks (you can add or reduce the ingredients according to your preference);

4. Put the ginger slices into a clean bottle, add the prepared juice, seal it, and refrigerate it for 3 days before eating. It is very delicious.

Production experience:

1 If you don’t like spicy food, you don’t need to add hot sauce;

2. The container must be kept clean;

3. Store in refrigerator;

4. Kimchi that can be eaten within 7 days has a high nitrite content, so eat less and just taste it;