How to pickle Jerusalem artichoke? Teaching you the correct pickling method and steps

Jerusalem artichoke, also known as "guizi jiang", "jiang bu la" and other names, is a perennial herbaceous plant of the Asteraceae family, genus Helianthus. Its tubers are a delicious vegetable and can be processed into pickles, and can also be used to make inulin and alcohol. It has been called by officials of the United Nations Food and Agriculture Organization a "crop for both humans and livestock in the 21st century". Let us take a look at the pickling method for Jerusalem artichoke below!

Pickling ingredients for Jerusalem artichoke

1 jin of young ginger, 1 small teaspoon of salt, an appropriate amount of sugar, half a cup of vinegar.

Pickling method for Jerusalem artichoke

1. After the preliminary preparation of the young ginger is completed, first cut a portion into small sections, put them into a plastic bag, then sprinkle on salt and mix evenly. Let them pickle for 2 to 3 hours until softened and releasing water, then set aside.

2. Peel and slice the remaining young ginger, then put it into another plastic bag, add 2 small teaspoons of sugar and mix evenly. Let it pickle until softened and releasing water, then set aside.

3. Next, rinse the softened pickled young ginger with cool boiled water, then drain off the water and set aside.

4. Pour half a cup of sugar, vinegar and half a cup of cool boiled water into a pot and cook until the sugar dissolves, then let it cool to make the sweet and sour sauce and set aside.

5. Take a bowl, put in the young ginger, then pour in the sweet and sour sauce until it covers the young ginger, mix well and soak for about 2 to 3 days to complete the pickled young ginger.

6. When eating, you can slice the pickled young ginger and put it into a bowl, then add sweet and sour lotus root, chopped cilantro, shredded cucumber and a little pickling liquid, toss and mix evenly, and it is ready to enjoy.

Pickling tips for Jerusalem artichoke

1. After washing, air-dry until the surface slightly wrinkles, which makes the young ginger easier to absorb flavor.

2. Use a peeler to slice the young ginger; the texture will be crisper than cutting it with a knife.

3. Using sugar to remove the raw taste results in faster dehydration, so the texture will be crisper and less spicy than using salt to remove the raw taste.

4. In the sweet and sour sauce, the ratio of sugar, vinegar and water is 1:1:1.

5. If the sweet and sour sauce is not sour enough, it will not be able to suppress the spiciness of the young ginger.

6. Plums can be added and pickled together; simply put in the plums and young ginger while the sweet and sour sauce is still hot right after it is cooked.

7. Soybean paste can be added and mixed in for pickling, but the amounts of sugar and vinegar in the sweet and sour sauce need to be slightly reduced, while the proportion of soybean paste should be increased, which can make the flavor more salty, fragrant, sweet and savory.

8. If you want the young ginger to appear pink, simply increase the proportion of vinegar in the sweet and sour sauce slightly, and put in the young ginger while the sweet and sour sauce is still hot right after it is cooked.