What is Jerusalem artichoke in the countryside called? How to pickle Jerusalem artichoke

Jerusalem artichokes are native to North America and were introduced to Europe in the 17th century and later to China. Their underground tubers are rich in starch, inulin and other fructose polymers. They can be eaten, cooked or made into porridge, pickled, dried, or used as raw materials for making starch and alcohol. The following is mainly about the pickling of Jerusalem artichokes and how to make them into a dish that goes well with rice.

Contents of this article

1. What is the Jerusalem artichoke in the countryside called?

2. How to pickle Jerusalem artichokes

3. How long does it take to pickle Jerusalem artichokes before they can be eaten?

What is the Jerusalem artichoke in the countryside called?

The Jerusalem artichoke in the countryside refers to Jerusalem artichoke, a plant of the genus sunflower in the Asteraceae family. It is native to North America, was introduced to Europe in the 17th century, and later to China.

Jerusalem artichoke has strong regenerative ability and can reproduce sustainably after one planting. During severe drought, all the above-ground stems and leaves will die, but once there is water, the underground stems will sprout again.

During the growing period, Jerusalem artichoke does not require fertilizer, pesticides, weeding or management. Once it forms a continuous patch, it is difficult for humans or livestock to destroy its reproduction and development.

How to pickle Jerusalem artichokes

Ingredients: Jerusalem artichokes, salt, aniseed, peppercorns, cloves, cinnamon, and water.

practice:

1. Prepare the above ingredients.

2. Wash the Jerusalem artichokes and dry them.

3. Add all the seasonings to water and bring to a boil, then let cool.

4. Pour the cooled seasoning water into the fresh-keeping box and cover it with a layer of plastic wrap first.

5. Cover the lid again and place it in a cool place and marinate for more than a week.

6. When eating, cut the Jerusalem artichokes into thin strips, add some cooked sesame seeds, and then drizzle some soy sauce, vinegar and sesame oil.

How long does it take to pickle Jerusalem artichokes before they can be eaten?

NO1. Pickled Jerusalem artichokes for popular taste: Put the dried Jerusalem artichokes in a fresh-keeping box, then pour in the cooled seasonings, cover with a lid, put in a cool place, and marinate for more than a week.

NO2. Pickled Jerusalem artichokes for a light taste: Put the Jerusalem artichokes in a container, add salt, pepper, aniseed, and MSG. Add an appropriate amount of water to cover the Jerusalem artichokes. Pickle for a week and you can eat it. Rinse it with boiled water before eating.

NO3. Pickled Jerusalem artichokes with soy sauce flavor: Wash the Jerusalem artichokes and put them in a container. Add seasoning according to your taste. Pickle for about a week before eating.