How to pickle Jerusalem artichokes

How to pickle Jerusalem artichokes to make them delicious? Let me explain it to you in detail below. I hope you like it.

Pickled Jerusalem artichokes

Recent studies have found that Jerusalem artichokes have a bidirectional regulatory effect on blood sugar. On the one hand, they can lower the blood sugar level in diabetic patients, and on the other hand, they can increase the blood sugar level in patients with hypoglycemia.

Studies have shown that Jerusalem artichokes contain a substance that is very similar to the endogenous structure of the human pancreas. When sugar appears in the urine, eating Jerusalem artichokes can control the sugar in the urine, indicating that it has the effect of lowering blood sugar. When a person has hypoglycemia, eating Jerusalem artichokes can also relieve it.

How to pickle Jerusalem artichokes

(1) Raw material pretreatment: The raw materials are first washed with clean water to remove impurities and rotten, damaged, rotten, and moldy Jerusalem artichoke tubers, then rinsed with clean water and placed in a bamboo basket to drain the water.

(2) Drying: Pile the rinsed raw materials on a bamboo rack or clean cement board, spread them evenly and thinly, and expose them to direct sunlight. Turn them upside down and down once each until they are soft when squeezed by hand. Generally, they are dried for 2 to 3 days.

(3) For pickling, add 8 kg of salt for every 100 kg of fresh Jerusalem artichokes. Pickle them in layers, with 20 cm to 30 cm as one layer. Sprinkle salt on each layer and compact each layer. Leave about 20% of the total salt on the top layer, then compact it with stones and pickle for 7 to 10 days.

(4) After the initial pickling, when the Jerusalem artichokes become soft and have an aroma, remove them and discard the brine.

(5) Re-pickle the meat according to the initial pickling method, but the mouth of the jar must be sealed to prevent air leakage. The semi-finished product will be ready after 30 days of pickling.

(6) Slice, rinse and re-pickle the Jerusalem artichokes into slices about 0.3 cm thick. Rinse in running water for 6 to 8 hours and then remove and drain.

(7) Seasoning: Add 5 kg of licorice to 100 kg of water, boil for 40 minutes, then add 30% first-grade soy sauce, 8% coarse salt, 0.8% monosodium glutamate, and 0.05% potassium sorbate. Pour the mixture into the bottle containing Jerusalem artichoke while it is still hot.

(8) Sterilization: Sterilize in a water bath at 85°C for 40 minutes to obtain the finished product.