Pickled Jerusalem artichokes in spicy sauce

Overview

Jerusalem artichoke is something I have known since childhood. Later I heard that there is something called Jerusalem artichoke, which is very good for diabetes. Later, I discovered that the Jerusalem artichoke that sounded so foreign was actually the Jerusalem artichoke that I had been used to seeing since I was a child, and Jerusalem artichoke is also called ghost ginger. Where does this name come from? Although I have eaten Jerusalem artichoke for many years, it is really frustrating to know how to eat Jerusalem artichoke. It seems that Jerusalem artichoke is mostly eaten pickled, but I am confused about how to pickle it, because pickled Jerusalem artichoke is usually bought ready-made. Suddenly I decided to pickle Jerusalem artichokes myself. After reading many recipes, I found some that were either easy to operate or looked like the usual pickled Jerusalem artichokes, so I gave it a try. The one that takes the shortest time is this pickled Jerusalem artichoke in spicy sauce, which only takes three days. However, there are two kinds of sauces, bean paste and spicy bean paste. I only had home-brewed bean paste on hand, which was a bit spicy, so I simply combined the two bean pastes into one and replaced it with one. At first I just wanted to make a little less, but in the end I found that it was difficult to measure the seasoning with this little Jerusalem artichoke, so I simply added more Jerusalem artichoke to make up to half a catty, which is the minimum amount that is easy to measure. No more. It's easy to make, it just requires three days of patience. Finally, we can open the jar and take off the lid. The Jerusalem artichoke is slightly dyed red by the bean paste, which looks very appetizing.

Tags

• side dishes
• pickles with soy sauce
• home cooking
• breakfast
• jerusalem artichoke
• spicy bean paste
• white sugar
• salt

Ingredients

Steps

1. 1 Ingredients: 250 grams Jerusalem artichoke, 1 tablespoon spicy bean paste, 7 grams salt, 1.5 teaspoons sugar

   

2. 2 Wash the Jerusalem artichoke with water

   

3. 3 Dry surface moisture

   

4. 4 Cut into 3cm thick slices

   

5. 5 Add salt

   

6. 6 Mix well and marinate for about 2-3 hours

   

7. 7 There is water seeping out

   

8. 8 Control dry moisture

   

9. 9 Add bean paste and sugar

   

10. 10 Mix well

    

11. 11 Put in a clay pot

    

12. 12 Keep sealed for three days

    

13. 13 Unsealed after three days

    

14. 14 Serve out and eat