How to make pickled Jerusalem artichokes

How much do you know about pickled Jerusalem artichokes? If you still don’t know, please read the following introduction.

Pickled Jerusalem artichokes

Ingredients: 100 kg fresh Jerusalem artichokes, 40 kg sweet sauce, 20 kg salt, 24 kg bean cake sauce, 60 kg second sauce

How to pickle Jerusalem artichokes

Jerusalem artichoke pickling method 1: raw material processing

Select fresh Jerusalem artichokes harvested in November each year, remove the roots and impurities on the skin in time, and break the larger ones apart, wash and drain.

Jerusalem artichoke pickling method 2: pickling

After draining the fresh Jerusalem artichokes, sprinkle them with 16 degrees Baume salt water, put them into the jar, and pickle them evenly layer by layer. Turn the jar over every 10 hours or so, for a total of 4 times.

Jerusalem artichoke pickling method 3: soak with salt

After 48 hours, drain the brine in a basket, change the jar, place a bamboo mat on it, clamp it with bamboo strips, add salt to the original brine to make it 16 degrees Baume, soak it in water and store it.

Jerusalem artichoke pickling method 4: soak to remove salt

Take out the salted dough, add an equal weight of clean water, soak for 2 hours to remove the salt, take it out, put it into a basket and overlap it to stew for 3 to 4 hours, and switch it up and down once in the middle to ensure even stewing.

Jerusalem artichoke pickling method 5: initial sauce

Put the salty dough into 60 kg of second-grade sauce and marinate for 3 to 4 days, stirring twice a day, take out, drain the brine, and put it into a jar.

Jerusalem artichoke pickling method 6: Re-sauce

Mix 40 kg of sweet sauce and 24 kg of bean cake sauce and pour into the jar to continue to marinate Jerusalem artichokes. Stir twice a day, morning and evening. It can be eaten after 20 days. Wash off the sticky sauce before eating, and cut it before eating.