How to pickle Jerusalem artichokes

What are the methods for pickling Jerusalem artichokes? Let me introduce them to you in detail.

Pickled Jerusalem artichokes

Jerusalem artichoke: It is a perennial herbaceous plant of the genus Helianthus in the Asteraceae family. It is native to North America and was introduced to Europe in the 17th century and later to China. It blooms in autumn and has small yellow disc flowers that look like chrysanthemums. In production, it is generally propagated by tubers. Its underground tubers are rich in starch, inulin and other fructose polymers. They can be eaten, cooked or made into porridge, pickled, dried, or used as raw materials for making starch and alcohol. The aboveground stems can also be used as working feed. Its tubers or stems and leaves are used as medicine to promote diuresis and remove dampness, clear heat and cool blood, and benefit the stomach and harmonize the stomach. Planting near houses also has a beautifying effect.

Jerusalem artichoke medicinal use: extract inulin for the treatment of diabetes. Mash the rhizomes and apply them externally to treat nameless swelling and mumps. For diet therapy, wash and chop 100 grams of Jerusalem artichoke tubers, wash 100 grams of rice, add appropriate amount of water and cook into porridge, add salt and sesame oil and eat. Suitable for people with diabetes, edema, and difficulty urinating.

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 structure of endogenous hormones in 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 people have 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.