Pickled Jerusalem artichokes recipe

How many of you have mastered the recipe for pickled Jerusalem artichokes? Let me explain it to you in detail.

Pickled Jerusalem artichokes

Fresh Jerusalem artichokes, salt, MSG, rice wine, garlic, ginger, pepper, and red pepper.

Pickled Jerusalem artichokes recipe

Raw material processing. Select the harvested fresh Jerusalem artichokes, remove the roots and impurities on the surface in time, break the larger ones, wash and drain. Cut the prepared Jerusalem artichokes evenly so that the flavor can fully enter the Jerusalem artichokes. Cut the Jerusalem artichokes and mix them evenly with the prepared salt, monosodium glutamate, garlic, ginger, pepper and red pepper. If you have a clay pot at home, you can use it to seal it. It is best to put a small stone slab on the Jerusalem artichokes. Do not use a fresh-keeping box to seal the Jerusalem artichokes. Put it aside for about 10 days before eating. If you love food, you will definitely like it. Take a look at my photos below.

The day before yesterday, I was visiting the market and saw Jerusalem artichokes. I suddenly remembered the Jerusalem artichoke patch in front of my house when I was a child. The flowers were blooming brilliantly. Every harvest season, I would dig a hoe and turn over the Jerusalem artichokes, which were all lovely and plump. They have strong vitality. If there is one that is not dug out, there will be another patch at this time next year. So we had Jerusalem artichokes to eat for many years in a row, until the road was built later, and the small patch in front of the door was gone. Grandma can cook many dishes related to Jerusalem artichokes, stir-fried, mixed, pickled, and the most delicious one is the kimchi method. The taste that is most deeply remembered, I can never guess grandma's recipe. Now that I think about it, it is also the most old taste, the homemade rice vinegar, the full-term original soy sauce, the most common salt, and the Jerusalem artichokes grown by myself, and the soil where the ginger is grown. The taste of the city is really strange. The same things can never taste like the countryside when I was a child. So I miss it especially.

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.