How to pickle Jerusalem artichokes in soy sauce

Below I will introduce to you the method of pickling Jerusalem artichokes with soy sauce. I hope you like it.

Jerusalem artichokes in soy sauce

In 2000, my colleague Qi brought a small bottle of pickled vegetables made by the old lady to school every day. Because they were not too salty, everyone would secretly eat them during recess... I didn't know how to pickle vegetables at that time, but I knew how to make kimchi, which was very popular during lunch. ... After discovering this kind of pickled vegetables, I decided to learn from Old Lady Yu.

…When my colleague went home and told the old lady about it, she wrote me a letter, telling me in detail how to pickle kohlrabi and Jerusalem artichokes. This manuscript is still in my book. Today, when I saw a friend trying to pickle Jerusalem artichokes, I remembered it…

Take ten kilograms of ingredients as a reference: peel five kilograms of kohlrabi and leave five kilograms of Jerusalem artichokes intact.

There are seven kinds of seasonings used: salt, soy sauce, vinegar, sugar, MSG, garlic, and small pointed red peppers.

How to pickle Jerusalem artichokes in soy sauce

1. Cut the ingredients into large pieces according to your favorite shapes, marinate them with about half a pound of salt for one to two days, and then pour out the salt water.

2. Put the marinated ingredients in a bowl, and add a bottle of soy sauce, about half a pound of sugar, more than half a pound of garlic, about one or two small chili peppers, about one or two grams of MSG, and two bottles of vinegar.

3. After stirring evenly, taste the soup and decide which one suits you best. If the soup is not strong enough, add vinegar and sugar. Make sure the soup covers the ingredients, otherwise it will spoil easily. …

After learning how to make it, I often make some and bring it to school. Everyone shares it and rushes to eat it. It’s delicious…

Now that I'm retired, I eat whatever I grow, and pickle whatever I have left. ... Eggplant, peppers, carrots, cucumbers, lotus roots... a hodgepodge. It's delicious, too.