How to pickle fresh Jerusalem artichokes How to pickle fresh Jerusalem artichokes

Jerusalem artichoke is a food with good medicinal effects. It can regulate blood sugar in the human body. Now let’s take a look at how to pickle fresh Jerusalem artichokes.

How to pickle fresh Jerusalem artichokes

1. Ingredients for pickled fresh Jerusalem artichokes

100 kg of fresh Jerusalem artichokes, 40 kg of sweet sauce, 20 kg of salt, 24 kg of bean cake sauce, and 60 kg of two kinds of sauce. You can use this ratio to prepare the ingredients when making fresh Jerusalem artichokes.

2. How to prepare fresh Jerusalem artichokes

1) Process the raw materials first. Generally, fresh Jerusalem artichokes are harvested in November each year. The skin and roots of the fresh Jerusalem artichokes are removed, and then they are cleaned, drained and set aside.

2) Pour 16-degree Baume salt water on the fresh Jerusalem artichokes and then put them back into the jar. At this time, they should be pickled evenly layer by layer. The jar should be turned over every 10 hours, and at least four times.

3) After forty-eight hours, take out the fresh Jerusalem artichokes and put them in a cabinet to drain the salt. Then change the jar and put a bamboo mat on it to hold the fresh Jerusalem artichokes. Then add salt to the original brine to make it 16 degrees Baume, and then soak it for storage.

4) Then take out the salted dough, add the same weight of water and soak for two hours, then take it out, put it into the basket and add salt for three hours to make the salt uniform. Then put the salted dough into 60 kg of second sauce and leave it for three or four days, turning it twice a day, take it out and drain the salt and put it back in.

5) Mix 40 kg of sweet sauce and 24 kg of bean cake sauce and pour them into the jar to continue to marinate the Jerusalem artichokes. Stir twice in the morning and evening. It can be eaten after 20 days.