Jerusalem artichoke is also called Jerusalem artichoke. In some places, Jerusalem artichoke is also called potato. Just by looking at the name, you can tell that this is an exotic plant. We Chinese people are very interested in naming things. Tomato comes from the west: red persimmon, foreign persimmon, tomato, pumpkin, carrot, pepper, pea, and sea pepper. In some places, potatoes are called potatoes, which also means the same thing. As the name suggests, Jerusalem artichoke is a plant that looks like ginger and comes from across the ocean. The main way to eat Jerusalem artichoke is to make pickles.

You can eat Jerusalem artichoke stir-fried, but few people do this because Jerusalem artichoke tends to burn in the pot when fried, and its taste is not as good as that of potatoes, so Jerusalem artichoke is mainly eaten in pickles. The pickling method is also very simple. Clean the Jerusalem artichokes, cut them into large pieces and let them dry for two days. When the Jerusalem artichokes feel soft when you pinch them with your hands, stop drying them and prepare for pickling.

The ratio of Jerusalem artichoke and salt is 5:1. Sprinkle a layer of salt on the bottom of the kimchi jar, then add the Jerusalem artichoke slices and then sprinkle salt. This is one layer of Jerusalem artichoke and one layer of salt. Each layer should be pressed Be sure to put more salt on the top layer. Press the Jerusalem artichoke slices tightly and then put a pebble to press them, then cover and wait for a week.

After one week, open the pickle jar, pour out the salt water, take out the Jerusalem artichoke slices, and pickle them according to the previous method. You can also add other seasonings to the pickling this time, such as less peppercorns and Chili and ginger slices, just put a little bit of these ingredients to bring out the flavor. It’s not advisable to add too much. After pickling layer by layer, add more salt to the top again. In addition to adding more salt, you can also stuff Chinese cabbage leaves on the top to act as a cover, and then use small bamboo strips or pebbles to press the Jerusalem artichoke underneath. Then close the lid to prevent air from entering the kimchi jar. Just wait a month.

After a month, take out as much as you want, cut it into strips or dices, mix it with a little soy sauce and MSG, put it in a lunch box, cover it, and wait overnight. It is very delicious with white porridge. It can also be eaten straight out of the jar.

During the pickling process, the Jerusalem artichoke must not come into contact with the air. If it floats up and comes into contact with the air, it will cause the Jerusalem artichoke to become moldy and spoil the entire jar of pickles. As long as it doesn't come into contact with air, it will be fine. This Jerusalem artichoke tastes crispy and tastes sweet, salty and fresh.