Excuse me, what I want to ask is "How many kilograms of salt should be used to pickle ten kilograms of Jerusalem artichokes?" In this case, it is recommended to use 6 ounces of salt.

Because this is a relatively normal amount of salt. If too much salt is added, the dish will taste very salty and will lose its taste. Because salt also has another function, which is to keep it fresh.

Jerusalem artichoke is native to North America. It was introduced to Europe in the 17th century and later to China. Its underground tubers are rich in starch, inulin and other fructose polymers, and can be eaten, cooked or porridge, pickled, dried Jerusalem artichokes, or used as raw materials for making starch and alcohol.