The food can be eaten after marinating for a week.

If you pay attention to the level and depth of taste, or if you want Jerusalem artichoke to be preserved for a longer period of time, you need to pickle it for a week or even longer.

There are some additional considerations during the pickling process. First of all, avoid direct sunlight to avoid affecting the color and taste of Jerusalem artichoke. Secondly, turn the Jerusalem artichoke regularly to allow it to marinate evenly. Finally, the pickling time should be adjusted appropriately according to changes in season and temperature to prevent Jerusalem artichokes from being too salty.