How to pickle Jerusalem artichokes
I think many friends still don’t know how to salt Jerusalem artichokes, so let me explain it to you in detail below.Jerusalem artichokeJerusalem artichoke, also known as chrysanthemum ginger and devil ginger, is an edible root vegetable, mostly used to pickle and eat pickles. In the past, in Hubei, every autumn and winter season, every household would buy a large number of Jerusalem artichokes, air-dry them, and pickle them in a jar with homemade chopped pepper sauce to make pickled Jerusalem artichokes, so that the whole family could change their taste when there were too few vegetable varieties in winter. I remember when I was a child, every winter, especially during the Chinese New Year, when we ate too much greasy food, my mother would cook a pot of white porridge, put a plate of pickled Jerusalem artichokes and pickled radish, and add the must-have stewed dishes for the Chinese New Year, as a midnight snack or breakfast for us.Light white porridge with salty, crispy, and slightly sweet Jerusalem artichokes, that feeling is really wonderful! Of course, Jerusalem artichokes are not only available at such times. When eating or eating noodles for breakfast, a small dish of Jerusalem artichokes is usually served with it. Usually, before other dishes are touched, this dish of Jerusalem artichokes is already snapped up by everyone. Otherwise, why do we have to make several jars of Jerusalem artichokes every year? If we make less, it is really not enough! As life becomes more and more convenient, all kinds of sauces can be bought at the market at any time, and fewer and fewer people make their own chopped pepper sauce at home. The pickled Jerusalem artichokes that we used to make every year at home could not be made because there was no large amount of chopped pepper sauce. So for many years, we could not eat any salted Jerusalem artichokes but our own pickled Jerusalem artichokes. We also bought pickled Jerusalem artichokes at the pickle stall in the vegetable market, but the sweetness was obviously due to the addition of saccharin, which was very irritating to the throat, and the hygiene was not guaranteed. It has been many years since I tasted the taste of pickled Jerusalem artichokes, but the warm memories of drinking porridge and eating soaked fried rice with Jerusalem artichokes on winter nights have been processed more and more beautiful in my mind. Recently, on a weekend, when I was buying vegetables in the market, I accidentally saw someone selling fresh Jerusalem artichokes. I immediately ran home to report this latest discovery to my dad. Two super fans of pickled Jerusalem artichokes immediately decided to go to the market to buy a bunch of them and said that they would eat pickled Jerusalem artichokes made by themselves this year! According to experiments, Jerusalem artichokes are rich in inulin, which has special health and anti-cancer effects after extraction. In addition, Jerusalem artichokes contain a substance that is similar in structure to human insulin. Regular consumption can control urine sugar and lower blood sugar. When people have hypoglycemia, eating Jerusalem artichokes can also relieve it. So Jerusalem artichokes are a healthy food for health and cancer! Now is the season when Jerusalem artichokes are in large quantities. If you are like me and don't make a lot of chopped peppers at home, you only need to buy a bunch of raw Jerusalem artichokes and a large bottle of chopped pepper sauce from the supermarket to make delicious Jerusalem artichokes. Come on, let's learn how to make Jerusalem artichokes with sauce and add an appetizing and healthy side dish to the winter table.How to salt Jerusalem artichokesPrepare ingredients: 1000g Jerusalem artichoke, 600g chopped pepper sauce, 8 tablespoons sugar, 1 teaspoon sesame oil Production process: 1. After buying Jerusalem artichokes, do not wash them first. Place them on the balcony with soil in a well-ventilated but sun-proof place. Let them dry naturally until the water evaporates and the Jerusalem artichoke skin becomes wrinkled. This will take about a week. 2. Prepare a large sealed box without water or oil in advance. After the Jerusalem artichokes are fully dried, wash them with clean water, cut them into slices of uniform thickness, and then dry the surface of the Jerusalem artichokes; 3. Pour the dried Jerusalem artichoke slices into a sealed box, add all the chopped pepper sauce and 8 tablespoons of white sugar, stir evenly with water-free and oil-free chopsticks or spoon, cover, and refrigerate for 3-4 days. 4. When eating, use clean chopsticks without water or oil to pick up the amount you want to eat, drizzle with a little sesame oil and serve. Keep the rest in the refrigerator and seal it.Operation Tips: 1. If you feel that the Jerusalem artichokes take too long to air dry naturally and you can’t wait, you can wash the Jerusalem artichokes right after you buy them, slice them, spread them out and dry them in the sun for a day or two, then marinate them with chopped pepper sauce. However, the Jerusalem artichokes must not be sliced too thin, otherwise the Jerusalem artichokes that are too dried will have no moisture at all and will not taste good. 2. The box for pickling Jerusalem artichokes and the utensils for stirring and picking must be water-free and oil-free, and the Jerusalem artichoke slices cannot contain raw water, otherwise they will easily rot and change their taste during the pickling process. 3. If you want a large amount of pickled Jerusalem artichokes, you can buy more chopped pepper sauce, or simply make your own chopped pepper sauce. In that case, you can’t use a box to pack it. You can buy a large jar and pickle the Jerusalem artichokes in the jar, but the amount of ingredients needs to be added in proportion. Where to buy Jerusalem artichokes: In late October and early November, you can go to a regular market and you may find Jerusalem artichokes at stalls selling sweet dew and young ginger. Jerusalem artichokes look similar to regular ginger, but they are rounder and fuller than ginger, and have a bright brown-yellow color. If the stall owner doesn't know what Jerusalem artichokes are, you can also ask them by the name "ghost ginger," which are the same thing. When buying Jerusalem artichokes, it is better to buy those that are round, smooth, and free of external injuries. If you don't want to go through the trouble of cutting Jerusalem artichokes, you can also buy finger-sized small Jerusalem artichokes. These Jerusalem artichokes can be directly dried and made into pickled Jerusalem artichokes, which are crisper and sweeter to eat. |
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