How to store pickled Jerusalem artichokes

Many people like to eat pickled Jerusalem artichokes, but how should they be stored after being pickled so that they can be preserved for a longer time? In fact, pickling Jerusalem artichokes has a lot to do with the pickling method and the storage method.

How to store pickled Jerusalem artichokes

1. How to pickle Jerusalem artichokes so that they can be stored for a longer time? 1) Harvesting Jerusalem artichokes is a very important step. We need to harvest some fresh Jerusalem artichokes and then process them quickly. We need to pickle them when they are still fresh. This way, the Jerusalem artichokes will taste good and can be stored for a longer time.

2) Process the Jerusalem artichokes before they change color, and handle them with care when harvesting to minimize damage, which can effectively prevent the Jerusalem artichokes from changing color.

2. The materials for pickled Jerusalem artichokes are 100 kg of pickled ginger, 15 kg of first-grade soy sauce, and 10 kg of pickled soy sauce. You can make it according to the ratio of these materials.

3. How to pickle Jerusalem artichokes 1) Dehydration of salted dough To dehydrate, first remove the salted ginger dough, then add it to 100 kg of clean water for rinsing, then desalinate for 6 hours and then stir it at intervals. Drain the water.

2) Next, you can pickle the Jerusalem artichokes. First, mix the soy sauce and the sauce base evenly, so that it becomes a thin yellow sauce. Put a layer of sauce in, then a layer of ginger and cover the lid to pickle.

3) After the Jerusalem artichokes have been pickled for ten days, you need to wash the mash. First, rinse the mash with colorless soy sauce. Then cut it according to your own taste and you can eat it.

4. Storage of pickled Jerusalem artichokes: It is best to store pickled Jerusalem artichokes in a cool place.

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