How to pickle Jerusalem artichokes

How to pickle Jerusalem artichokes? This is a big question, please see the content prepared by the editor below.

Jerusalem artichoke pickles

How to pickle Jerusalem artichokes

Jerusalem artichoke pickles are another pickled vegetable delicacy that is as famous as kimchi. Cutting the radish into large pieces will reduce the damage to the vitamins. Adding radish leaves will make the taste refreshing and delicious. Color the radish with chili powder first, and then mix it with the sauce. If you mix it too much, the soup will become sticky.

Ingredients: 3 kg radish

Ingredients: 2/3 cup chili powder, 2/3 cup fish noodle soup, 1.3 tablespoons minced garlic, 1.3 tablespoons minced ginger, 2/3 cup shrimp paste, 3 tablespoons sugar, 2/3 cup chopped green onions.

1. Processing radish: Select radish with fresh, small and hard radish leaves, remove dry leaves and roots. Cut off the radish leaves, rinse in running water and cut into 2-3 cm cubes. Wash the radish leaves with water and cut into 2-3 cm long pieces, drain the water.

2. Stirring: After putting the radish in a large container, add some chili powder and stir a few times to color it. Soak the remaining chili powder in the fish liquid for 1 hour, then put it in the radish, add minced garlic and ginger, and stir. Finally, add the shrimp paste, chopped scallions, sugar, and radish leaves and stir gently.

3. Fermentation: Place it in a well-ventilated room temperature for 1-2 days, then put it in the refrigerator and it can be eaten after it cools down.

How to make spicy radish kimchi

Material:

1. 2 small white radishes, 1/2 Chinese cabbage

2. 3 scallions (cut into sections), 5 cloves of garlic (chopped), 2 tablespoons of ginger (chopped)

seasoning:

1. 1/3 cup salt, 3 cups water

2. 2 tablespoons chili powder, 2/3 tablespoon pickled shrimp

practice:

1. Choose a thin and long white radish, peel it and cut it into 0.5 cm thick slices. Cut the Chinese cabbage into pieces and set aside. Soak it in salt water for about 12 hours and drain. Cut the other white radish into strips and set aside.

2. Mix ingredients (2) and seasoning (2) together, then add shredded white radish and mix thoroughly. Stir in radish scales and marinate. Place in a jar, cover, and place in a cool place or refrigerate until it ferments naturally. It can be stored for about 10 days.

Small white radish kimchi

Keywords: high vitamin content, appetizing

Ingredients: white radish, onion, minced garlic, chili sauce, water, salt, and sugar.

Preparation method:

1. Wash the small white radish (with leaves and stems) and green onions, drain thoroughly, and marinate in salt water for about 1 to 2 days; 2. Mix the minced garlic and chili sauce; 3. Wash the pickled white radish to remove the salt and drain, add the ingredients in step 2 and mix well, put in a clean, water-free container, and then pour in the seasoning; 4. Cover and seal the container, and refrigerate for about 3-5 days until it is flavored. It can be stored for about 1-2 weeks.

Warm reminder: It is rich in vitamins, and its vitamin A content is more than three times that of the same amount of broccoli; its calcium content is four times that of spinach, and it is a good appetizer.

Pickled radish is made by washing small, spicy radishes, rolling them in salt, putting them in a jar, adding seasonal pickled cucumbers and yuzu, adding sliced ​​garlic, ginger, chili slices and a lot of scallion shreds, and then filling it with prepared light salt water and sealing it. When eaten in winter, pears and yuzu are cut into shreds and added, and honey, pomegranates and pine nuts are added to the soup. Pickled radish, a specialty of Pyeongan Province, is made by putting salt water of appropriate concentration, radishes and a small amount of various seasonings in a jar and burying it underground to ferment. If eaten after fermentation, the organic acid, carbonic acid and salt flavors produced during fermentation together with the cool sweetness form a unique taste

1. Korean cold noodles are eaten with kimchi, and the method of making kimchi eaten with cold noodles is different from that of other cold noodles. The following will introduce radish kimchi eaten with cold noodles, and you can make three kinds of radish kimchi at a time.

Material:

1 carrot (1 kg)

seasoning:

1.5 tablespoons coarse salt, 10 tablespoons vinegar, 10 tablespoons soda, 4 tablespoons sugar; 0.5 tablespoon chili powder, 3 tablespoons minced garlic, and a little ginger powder.

practice:

1 Peel the radish, cut into thick slices along a circle and then into thin slices.

2 Marinate the chopped radish with coarse salt for a while. The radish will release water after 30 minutes.

3 Do not pour out the pickled radish water, add vinegar, soda and sugar.

4 Take out 1/3 of the mixture (3), add chili powder, minced garlic and ginger powder and mix well.

Take out 1/3 of 5 (3) and eat directly.

6 Use the remaining 1/3 as water kimchi.

7 Three different kinds of radish kimchi to be eaten with cold noodles are ready.

Main ingredients: white radish, carrot

Seasoning: vinegar essence, sugar, salt, dried red pepper;

practice:

1. Peel the radish, wash it, blanch it in boiling water, drain it, and cut it into thin slices;

2. Mix 350ml of cold boiled water with an appropriate amount of vinegar essence to make a soaking liquid (the acidity is similar to that of ready-made rice vinegar), add salt and sugar, and adjust it to a palatable taste, and put it in a container with a lid;

3. Pour the chopped radish and dried chili into the soaking liquid, cover and place in the refrigerator. It can be eaten after two days. It can be stored for a week.

Features: Refreshing and appetizing, it is a good appetizer.

12 ways to make Korean pickles