The garlic ginger can be eaten after being pickled for about a week. If the pickling time is too short, it will easily lose its flavor and make the Jerusalem artichoke unpalatable. If the pickling time is too long, it may be too salty, so the time must be grasped. Generally, after pickling Jerusalem artichoke, you need to wash the Jerusalem artichoke and place it in a glass bottle. The vinegar or water should be submerged and 3-5 cm higher than the Jerusalem artichoke.

When pickling, pay attention to the ambient temperature not being too high and avoid direct sunlight. In addition, please note that the box for pickling Jerusalem artichokes and the utensils used for stirring and picking must be water-free and oil-free, and Jerusalem artichokes cannot contain raw water, otherwise they will easily rot and change flavor during the pickling process. To pickle popular Jerusalem artichokes, put the dried Jerusalem artichokes in a crisper, then pour in the cooled seasonings. You need to cover the lid, put it in a cool place, and marinate for more than a week.