Can Jerusalem artichokes be used to make kimchi? How to make Jerusalem artichoke kimchi

Jerusalem artichoke is a vegetable similar to ginger. It looks like ginger, but it is not spicy at all. Some regions also call it Jerusalem artichoke. There are many ways to eat Jerusalem artichoke. It can be fried or pickled. I just don't know if it can be used to make kimchi. If so, how should Jerusalem artichoke kimchi be made?

Can Jerusalem artichokes be used to make kimchi?

Jerusalem artichokes can be used to make pickles. The method is very simple. If you have a ready-made pickle jar and pickle water at home, you can wash the Jerusalem artichokes, remove the moisture, and put them directly into the kimchi soup. The Jerusalem artichokes will be flavored after a week to ten days, and you can take them out and eat them when you want to eat them.

How to make Jerusalem artichoke pickles

1. Ingredients for making Jerusalem artichoke pickles

When making Jerusalem artichoke pickles at home, you need 5 kilograms of Jerusalem artichokes, 1 kilogram of salt, 500 grams of red pepper, 100 grams of five-spice powder, 70 grams of dried tangerine peel, 10 grams of Sichuan pepper, and five to eight slices of ginger. You also need to prepare a clean pickle jar.

2. How to make Jerusalem artichoke pickles

After washing the kimchi jar, wipe the water inside with a cloth, then put the prepared salt, five-spice powder, tangerine peel, pepper, ginger and other ingredients together, rinse with boiling water, mix well to dissolve the salt, pour it into the kimchi jar after cooling, then peel the Jerusalem artichokes, wash them, and put them in the sun until they are half dry. After drying, you can put the Jerusalem artichokes directly into the kimchi water in the kimchi jar, seal the jar, and the Jerusalem artichoke kimchi will be ready in about a month.