How to make pickled Jerusalem artichokes

This is how I pickled Jerusalem artichokes. You can try it. I hope it will be helpful to you.

How to pickle Jerusalem artichokes

1. Wash the ginger, slice it and drain the water;

2. Prepare a dry container with a large mouth (a glass bottle is fine), put the ginger in it and sprinkle salt on it, moving it back and forth so that the salt can reach every piece of ginger;

3. Prepare white vinegar and pour it into a container until it covers the ginger. Okay, put it in the refrigerator in summer and indoors in winter. It will be ready in two or three days. It is a little sour and a little spicy, and it tastes very good.

Precautions

1. Jerusalem artichokes should be processed as quickly as possible after harvesting, otherwise they are prone to discoloration and darkening. 2. When harvesting and handling fresh Jerusalem artichokes, they should be handled with care to minimize mechanical damage and prevent the product from darkening in color.

Recipe for ginger oil: 100 kg of ginger salty base, 15 kg of first-grade soy sauce, and 10 kg of sauce base. Key points for operation: Dehydrate the salty base. Take out the ginger salty base, add 100 kg of clean water to rinse and desalinate for 6 hours, stir evenly at intervals, take out and drain. Pickle. Mix soy sauce and sauce base into thin yellow sauce, put a layer of sauce and ginger into the jar and pickle layer by layer. Wash the mash. Take it out after 10 days and rinse the mash 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 block has a long shelf life, it can be pickled with salt that is 25% of the weight of the ginger. Licorice ginger recipe: 100 kg fresh ginger, 0.2 kg licorice powder, 5 kg salt. Operation points Raw material processing. Scrape the skin of the ginger with a bamboo strip or stainless steel knife, wash and drain. Pickle. Put the salt in layers into a jar and pickle. Turn the jar over once the next day. Take it out after 3 days. Dry. Put the pickled ginger on a bamboo mat to dry. Mix it with licorice powder the next day and continue drying it until it is about 45% of its original weight. This is licorice ginger.

Quality Standards: This product is tender and crispy, with moderate sweetness and saltiness. Notes: If the product needs to be stored for a long time, it can be packed into a kimchi jar and pressed and sealed.

The recipe for Jerusalem artichoke sauce: 100 kg of fresh Jerusalem artichokes (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 every year, remove the roots and impurities on the skin in time, break the larger ones, wash and drain. Pickling. After the fresh Jerusalem artichokes are drained, sprinkle them with 16 degrees Baume salt water, put them into the tank, and pickle them evenly layer by layer.

Turn the tank over every 10 hours or so, for a total of 4 times. Add salt and soak.

After 48 hours, drain the brine in a basket, change the jar, place a bamboo mat on top, clamp it with bamboo strips, add salt to the original brine to make 16 degrees Baume, soak it and store it. Soak to remove the salt. Take out the salted dough, add an equal weight of clean water, soak it for 2 hours to remove the salt, take it out, put it into a basket and overlap it 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 it out, drain the brine, and put it into a jar. Second sauce. Mix 40 kg of sweet sauce and 24 kg of bean cake sauce, stir evenly, pour into the jar and continue marinating the Jerusalem artichokes, stir twice a day in the morning and evening, and it can be eaten after 20 days. Wash off the sticky sauce before eating, and it can be eaten after cutting.

Quality Standards This product is golden yellow, shiny, mellow, crispy and tender, and tastes sweet. Notes 1. Jerusalem artichokes should be processed as quickly as possible after harvesting, otherwise they are prone to discoloration and darkening. 2. When harvesting and handling fresh Jerusalem artichokes, they should be handled with care to minimize mechanical damage and prevent the product from darkening in color.