Exclusive Pickled Jerusalem Artichoke
Nearly five pounds of scrubbed Jerusalem artichokes crowd a glass jar beneath a saturated salt brine dotted with dried chilies and Sichuan peppercorns.
Instructions
- 1
4 jin of fresh Jerusalem artichokes. (Washed 5 jin, couldn't fit into the jar 😅)
- 2
Clean thoroughly. I deliberately choose some that are not too big, so they are easy to clean; for larger gaps, you have to use a soft brush to scrub.
- 3
Put it into a glass bottle.
- 4
Prepare to marinate.
- 5
1500ml of clear water, about 220g of salt, an appropriate amount of dried red chili peppers, a handful of Sichuan peppercorns, and some star anise if you like.
- 6
Boil and let it cool.
- 7
Pour into the bottle.
- 8
Marinated for about three hours.
- 9
Finished product.
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Ingredients
Auxiliary Ingredients
- Jerusalem artichoketo taste
- Dried red chilito taste
Main Ingredients
- Clear water1500mml
- Baijiuto taste
Seasonings
- Salt220g
- Sichuan peppera handful