How to pickle Jerusalem artichokes at home

There are many ways to pickle Jerusalem artichokes at home. Here I will briefly introduce one to you.

Homemade pickled Jerusalem artichokes

1. Ingredients and Quantity

1. Cut 10 catties of Jerusalem artichokes into thick strips

2. 4 liang of cooking oil

3. Cut 4 liang of ginger into strips (slightly thick)

4. 4 liang of garlic sliced

5. Cut 3 liang of green pepper into sections

6. 4 liang of white sugar

7. 3 liang (7 liang) of white wine

8. 3 jin (5 jin) of soy sauce, ordinary soy sauce

9. 2 liang of MSG

10. 6 liang of refined salt

How to pickle Jerusalem artichokes at home

Heat the oil, add soy sauce, let it cool, and put it into a container with other ingredients.

3. Note

The quantities of the above ingredients can be halved proportionally.

Two-way sugar-adjusting ginger

Devil ginger, also known as Jerusalem artichoke, is not from the same family as common ginger. It belongs to the Asteraceae family, while common ginger belongs to the Cyperaceae family. The biggest difference between the two types of ginger is in their efficacy.

Everyone knows that ginger is a treasure. It can not only dispel cold and cure diseases, but also inhibit the growth of cancer cells. As the saying goes, "Eat ginger regularly, and you won't be afraid of wind and frost" and "Three slices of ginger and one scallion, and you won't be afraid of colds and flu", all of which are about the magical effects of ginger. The biggest difference between Japanese ginger and ginger is that it can regulate blood sugar, and it is a two-way regulation. The reason why Japanese ginger can regulate blood sugar in both directions is mainly due to its rich content of insulin-like substances. The level of insulin in the human body directly affects the level of blood sugar.

There are two flavors of pickled ginger: light flavor and soy sauce flavor. The light flavor is suitable for people with high blood sugar, while the soy sauce flavor is more suitable for the general public.

practice:

1. Wash the ginger and put it in a container. When pickling the ginger, it should not contain mud.

2. Add seasoning according to your taste. Note: 50 grams of wine is the most suitable for pickling 2 pounds of Japanese ginger. If you put too much, the wine smell will be too strong, and if you put too little, the pickled ginger will not be fresh enough.

3. It is best to boil the peppercorns and star anise in salt water, let them cool down and pour them in, otherwise the ginger will easily go bad; the amount of water added should cover the ginger.

4. Marinate for about a week before eating.

There are two types of Japanese ginger: white skin and red skin. The red skin Japanese ginger has a more delicate texture. The white skin is relatively rough, and the taste of pickled ginger is very different. Therefore, you should choose the red skin. You should also choose ginger without rotten spots or cracks.