How to make pickled Jerusalem artichokes How to make pickled Jerusalem artichokes delicious

Jerusalem artichokes are an ideal material for making pickled vegetables. They are crispy and nutritious. There are many ways to pickle them, and people can choose according to their taste. However, some people like to eat kimchi and want to make pickled Jerusalem artichokes with kimchi flavor, but they don't know how to do it. In fact, the method of pickling Jerusalem artichokes with kimchi is not complicated at all. I will write it down and tell you.

How to make pickled Jerusalem artichokes

Ingredients for pickled Jerusalem artichokes

When making pickled Jerusalem artichokes at home, you only need to prepare one kilogram of fresh Jerusalem artichokes, an appropriate amount of salt, thirty grams of sugar and one hundred grams of rice vinegar, also fifty grams of yellow sauce, fifty grams of chili water and an appropriate amount of water.

Steps to make pickled Jerusalem artichokes

1. Wash off the outer layer of mud and sand from the prepared Jerusalem artichokes, then soak them in light salt water. Take them out after 20 minutes and drain the water on the surface.

2. Cut the processed Jerusalem artichokes into slices, put them in a bowl, then add table salt and marinate them. After an hour, remove the marinade water and wash the Jerusalem artichoke slices with clean water.

3. Place the washed Jerusalem artichokes in the sun for a day or two to allow some of the moisture to be lost and then store them for later use.

4. Bring the water to a boil and let it cool. Then add sugar, rice vinegar, light soy sauce, chili water and other seasonings. Mix well and pour them into the kimchi jar for later use.

5. Put the dried Jerusalem artichoke slices into the kimchi jar, soak them in the juice, then cover the jar and put it in a cool place to marinate. After about a week, the homemade kimchi-flavored pickled Jerusalem artichokes will be ready and can be taken out and eaten.