Steps and ingredients for pickled Jerusalem artichokes in soy sauce

When pickling Jerusalem artichokes with soy sauce, you need to prepare one kilogram of Jerusalem artichokes, an appropriate amount of table salt, one kilogram of soy sauce, a small amount of vinegar and sugar, also a few heads of garlic, a small amount of MSG and a few small chili peppers.

Specific steps for pickling Jerusalem artichokes in soy sauce

1. Wash the prepared Jerusalem artichokes, drain the water, and then cut them into blocks or slices of your choice with a knife. Put them in a bowl and marinate for two days. Pour out the salt water.

2. Squeeze the pickled Jerusalem artichokes with your hands to remove excess water and set aside. Peel the garlic and put the garlic cloves into the Jerusalem artichoke slices.

3. Put the prepared soy sauce, vinegar, sugar, chili peppers, MSG and other seasonings together, put them into a pot and bring to a boil, then cook for a while to allow the sugar and salt to dissolve, then turn off the heat and cool.

4. Prepare a clean bottle or small jar, put the Jerusalem artichokes and garlic in it, then pour the cooked sauce into the bottle, letting the sauce cover the Jerusalem artichokes, then seal the bottle and put it in the refrigerator for marinating. After about a week, the Jerusalem artichokes will be flavored. When you want to eat them, take them out with dry chopsticks, put them on a plate, add a small amount of sesame oil to enhance the flavor, and then you can eat them.