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Spicy Pickled Jerusalem Artichoke
Chili bean paste and sugar coat salt-cured artichoke slices, sealing them in a crock for three days until the fiery fermented flavor sinks in.
Instructions
- 1
Ingredients: 250g Jerusalem artichoke, 1 tablespoon spicy bean paste, 7g salt, 1.5 teaspoons white sugar
- 2
Clean the Jerusalem artichokes thoroughly with water
- 3
Air dry surface moisture
- 4
Cut into 3-centimeter-thick slices
- 5
Add salt
- 6
Mix evenly and marinate for about 2-3 hours
- 7
Water is seeping out
- 8
Control moisture
- 9
Add doubanjiang and sugar
- 10
Mix well
- 11
Put into a clay pot
- 12
Seal and store for three days
- 13
Heavenly Queen Unseals
- 14
Serve for consumption
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Ingredients
Auxiliary Ingredients
- Jerusalem artichoke250 g
Seasonings
- Spicy bean paste1 tbsp
- Salt7 g
- white sugar1 1/2 tsp