The method of pickling Jerusalem artichoke is as follows:

Tools/Materials: Jerusalem artichoke, salt, chili sauce, box, sieve.

1. Wash Jerusalem artichokes clean of sediment and drain the water.

2. Cut into thick slices and place on a sieve to dry for a day.

3. Jerusalem artichokes are wrinkled and soft after being dried.

4. Add salt, mix well and marinate.

5. Put it in a box and wait for about ten days. During this period, turn it frequently to let the salt evenly soak into the Jerusalem artichoke.

6. If it is spicy, add an appropriate amount of chili sauce in addition to salt and stir evenly.

7. Marinate for about ten days and enjoy.