Pickled Jerusalem artichoke
Knobbly Jerusalem artichokes get scrubbed, sliced thick and sun-dried to a soft wrinkle before salting, slowly turning tender-tangy over ten patient days with regular turns of the box.
Instructions
- 1
Clean the Jerusalem artichokes of dirt with a brush and drain the water.
- 2
Cut into thick slices and place on a sieve to dry for a day
- 3
The Jerusalem artichokes become wrinkled and soft after drying
- 4
Add salt and mix evenly to marinate
- 5
Place it in a box and wait for about ten days, during which time turn it over frequently to allow the salt to evenly soak into the Jerusalem artichokes.
- 6
If you eat spicy food, in addition to adding salt, also add an appropriate amount of chili sauce and mix evenly.
- 7
It can be enjoyed after about ten days of pickling.
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Ingredients
Auxiliary Ingredients
- Jerusalem artichoke5kg
Seasonings
- Korean chili paste100g
- table salt100 g