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First release of pickled Jerusalem artichoke
Thin Jerusalem artichoke rounds are salted, drained well, and kneaded with chili bean paste and sugar before chilling in a sealed jar.
Instructions
- 1
Clean the Jerusalem artichokes and let the surface moisture dry.
- 2
Cut into round slices about 3 mm thick, add 2 g of salt, and mix evenly.
- 3
Place in a colander to drain excess water. Shake up and down once midway.
- 4
Add 40 grams of doubanjiang and 10 grams of sugar
- 5
Rub with hands for 3 to 5 minutes.
- 6
Put it into a sealed jar and store it in the refrigerator. It tastes best the next day.
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Ingredients
Auxiliary Ingredients
- Jerusalem artichoke500g
Seasonings
- Salt2g
- Pixian Broad Bean Paste40g
- Sugar10g