How to pickle Jerusalem artichokes

How to pickle Jerusalem artichokes? I believe many friends will ask this question. Please see the detailed introduction below.

Jerusalem artichoke

How to pickle Jerusalem artichokes

Jerusalem artichoke is also known as devil ginger, Jerusalem artichoke, and ginger is not spicy. It is an economic crop of the genus sunflower in the Asteraceae family.

Brief preparation method of sweet Jerusalem artichokes: First wash the Jerusalem artichokes, then dry them in the sun until they wilt, then put them in a container, soak them in salt water for about a month, take them out and dry them in the sun, and finally soak them in sweet sauce, soy sauce, sugar, and pepper marinade. They can be eaten in about a week. Features: yellow color, crisp texture, sweet and salty, it is a Sichuan home-cooked dish or a Sichuan high-end banquet with food.

Production tips: First, to make the product have a crisp taste, the water must be dried before salting, and some of the water must be dried after salting, so that the crisp taste will be formed. Second, when mixing the seasoning marinade, pay attention to using more sweet sauce and sugar, and the amount of juice should not be too much. It should be pickled, not marinated. Cover and seal (in jars) for a longer time, and the flavor will be better.

Pickled Jerusalem artichokes are a popular pickle variety in Kunming, and are a good choice for both good value and good quality. For pickling this variety of Jerusalem artichokes, it is best to pickle them on a sunny day, with large pieces, few damages, and no mold or rot. For every 100 kg of sun-dried Jerusalem artichokes that have been washed and dried, 9 kg of salt, 5 kg of brown sugar, 1 kg of chili powder, and 500 g of star anise powder are used. If you have rose sugar, add an appropriate amount to make it more delicious. Production method: Sun-dry the fresh Jerusalem artichokes to a dryness of about 35%, sieve out the soil, wash them, dry them, and then cut off the old stems. Then, pickle them with salt for two to three days according to the above proportions, then add sugar, chili powder, and star anise powder, rub them repeatedly and evenly, and then can them. They will mature after two to three months.

Many people may not know what Jerusalem artichoke is. It is a food with very high nutritional value. We usually pickle it and make it into a refreshing and delicious side dish. Jerusalem artichoke can also be directly fried with shredded pork, which tastes unique. The following editor will share with you the specific method of pickling Jerusalem artichoke.

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.

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

Soak to remove salt. Take out the salty dough, add an equal weight of clean water, soak for 2 hours to remove salt, take it out, put it into a basket and overlap it to make brine 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 out, drain the brine, and put into the jar.

Mix 40 kg of sweet sauce and 24 kg of bean cake sauce and pour them into the jar to continue to marinate the 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.

Quality Standards

This product is golden in color, shiny, with a mellow sauce flavor, crispy texture and sweet taste.