How to pickle Jerusalem artichokes at home

What are the methods for pickling Jerusalem artichokes at home? I believe many friends are still not clear about it. Please see the detailed introduction below.

Ingredients for pickling Jerusalem artichokes

Ingredients: 1 jin of young ginger,

Seasoning: 1 teaspoon salt, some sugar, half a cup vinegar

How to pickle Jerusalem artichokes at home

1. After the ginger is processed, cut some into small pieces, put them in a plastic bag, sprinkle with salt and mix evenly, marinate for 2-3 hours until it softens and releases water.

2. Slice the remaining young ginger and put it into another plastic bag. Add 2 teaspoons of sugar and mix well. Marinate until softened and water is released.

3. Rinse the pickled ginger with cold water, drain and set aside

4. Pour half a cup of sugar, vinegar and half a cup of cold boiled water into the pot and cook until the sugar dissolves. Let it cool and it will become sweet and sour sauce.

5. Take a bowl, put the young ginger in, then pour in the sweet and sour sauce until it covers the young ginger, mix well and soak for about 2-3 days to complete the pickled young ginger

6. When eating, slice the pickled young ginger and put it in a bowl, then add the sweet and sour lotus root, chopped coriander, shredded cucumber and a little pickle sauce, stir well and enjoy.

Chef’s Tips:

*Pre-treatment of young ginger: Wash and air-dry until the skin is slightly wrinkled, which will make the young ginger easier to absorb flavor.

* Use a peeler to slice young ginger, it will be crisper than cutting it with a knife

* Sugar-cured tea leaves have a quicker dehydration time, so they taste crisper and less spicy than salt-cured tea leaves.

*The ratio of sugar, vinegar and water in sweet and sour sauce is 1:1:1

*If the sweet and sour sauce is not sour enough, it will not be able to suppress the spicy taste of the young ginger.

*You can also add plums to the sauce for pickling. Just add plums and young ginger while the sweet and sour sauce is still hot.

*You can also add soybean paste to marinate, but the amount of sugar and vinegar in the sweet and sour sauce needs to be slightly reduced, and the proportion of soybean paste needs to be increased, which can make the taste more salty, fragrant, sweet and sweet.

*If you want the young ginger to be pink, just increase the proportion of vinegar in the sweet and sour sauce slightly and add the young ginger when the sweet and sour sauce is cooked.