1, take a certain amount of Jerusalem artichoke, depending on how much pickles you want to cook, and clean the surface of Jerusalem artichoke, because there are many wrinkles on its surface, so you need to rinse it repeatedly with clear water to wash off the sediment attached to it, otherwise the pickled vegetables will have sand.

2. Slice the cleaned ginger, and the thickness of the slice should be about 2 mm Too thin will affect the crisp taste, too thick for pickling, and it lacks delicious taste.

3. Soak the ginger slices in water, first put a little salt in the water, take them out after half an hour, then rinse them with clear water and put them in the drain basket.

4. Take the thoroughly cleaned ginger slices outside to dry, so that the water inside is full of a little, which makes it easier to taste.

4. Find some small jars for pickles, clean them and let them dry for a while.

6. Put the artichokes into the prepared pickle jar and add a little salt, sugar, rice vinegar, pepper and soy sauce. And adjust the proportion according to your own preferences.

7, about a week later, kimchi can be served, sour, delicious, really good.