Ingredients for pickled Jerusalem artichokes

When making kimchi-pickled Jerusalem artichokes at home, you only need to prepare one kilogram of fresh Jerusalem artichokes, an appropriate amount of salt, 30 grams of sugar and a One hundred grams of rice vinegar, and another 50 grams of yellow sauce, 50 grams of millet pepper water and an appropriate amount of water are enough.

Steps of making pickled Jerusalem artichokes with kimchi

1. Wash off the outer layer of sediment from the prepared Jerusalem artichokes, then soak them in light salt water for 20 Take it out after a few minutes and drain off the water on its surface.

2. Cut the processed Jerusalem artichoke into slices, put it in a basin, then add edible salt and marinate it. After an hour, remove the marinated water and use it with clean water. Wash the Jerusalem artichoke slices.

3. Put the washed Jerusalem artichoke in the sun to dry for a day or two to allow it to lose some moisture and put it away for later use.

4. Boil the water and let it cool, then add sugar, rice vinegar, light soy sauce, millet pepper water and other seasonings, mix thoroughly, and pour them into the kimchi jar for later use.

5. Put the dried Jerusalem artichoke slices into a pickle jar, soak them in the juice, then cover the jar and put it in a cool place to marinate. After about a week, homemade The kimchi-flavored pickled Jerusalem artichokes are ready and can be taken out and eaten.