Pickled Jerusalem Artichoke

Pickled Jerusalem Artichoke

1. The Jerusalem artichoke is washed with a brush to clean the mud and sand, and drain the water

2. Cut into thick slices and put on a sieve to dry for a day

3. The sun-dried Jerusalem artichoke is wrinkled and soft

4. Add salt, mix well and marinate

5. Put it in a box, wait for about ten days, turn it over frequently during the period, so that the salt is evenly immersed in the Jerusalem artichoke

6. For spicy food, in addition to adding salt, add some chili sauce and stir well

7. Marinate for about ten days and enjoy.