Pickled Jerusalem Artichoke

Name: Pickled Jerusalem Artichoke
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 500 g Jerusalem artichoke; 250 g Sweet bean sauce; 150 g Salt; 40 g Sugar; 50 g Baijiu; 75 g light soy sauce; 5 g Sichuan pepper; 5 g Star anise

Knobby Jerusalem artichokes float in a dark sweet-flour sauce with spiced water, mellowing into a hearty, savory pickle full of earthy crunch.

0 minNewEasy Pickled & Preserved Pickle Sauce Flavor

Instructions

1
Wash the Jerusalem artichoke
2
Place in a ventilated, cool, and dry area
3
Slightly dehydrated on the surface
4
Prepare the seasonings
5
Put the Sichuan peppercorns and star anise into the pot, add water, and place it on the stove to simmer.
6
Boil for a few minutes, then turn off the heat and let it cool
7
Put the Jerusalem artichokes into a jar and add sweet flour paste.
8
Add salt,
9
Pour in the white sugar
10
Add light soy sauce
11
Pour in the white wine
12
Finally, pour the cooled water with Sichuan peppercorns and star anise into the jar.
13
Let the Jerusalem artichokes be completely submerged in the sauce
14
Cover and seal, marinate for 20 days
15
Remove the lid
16
Take out the Jerusalem artichoke
17
Eat sliced