Pickled Jerusalem Artichoke in Spicy Sauce

Name: Pickled Jerusalem Artichoke in Spicy Sauce
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 1000g ginger; 2 tablespoons Pixian Doubanjiang; 2 tablespoons Haitian Bean Paste; 30g Refined salt; 2 tablespoons Sugar

by Xiaoyingzi Gourmet

4.6 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

The relatives reclaimed a wasteland by themselves, and planted some seasonal green vegetables in spring, summer, autumn and winter throughout the year, so as to take care of the relatives, neighbors and friends in front of them while ensuring self-sufficiency. I harvested some Jerusalem artichoke a few days ago, and brought me some. I used the original pickling method to marinate some, and made this quick-ripening method of pickled Jerusalem artichoke with Pixian bean paste and Haitian spicy bean paste. The taste is great!

Ingredients

1000g Ginger
2 tablespoons Pixian Doubanjiang
2 tablespoons Haitian Bean Paste
30g Refined Salt
2 tablespoons Sugar

Pickled Jerusalem Artichoke in Spicy Sauce

1. Wash the Jerusalem artichoke and dry it with moisture

Pickled Jerusalem Artichoke in Spicy Sauce recipe

2. Cut into slices about 3mm

3. Sprinkle salt and stir evenly by hand, pickling until the water is soft and dry

4. Take half of the Jerusalem artichoke slices and put 2 tablespoons of Pixian bean paste and 1 tablespoon of sugar

5. Mix evenly

6. Put into a glass container

7. Place the remaining half of the Jerusalem artichoke slices with 2 tablespoons of Haitian spicy bean paste and 1 tablespoon of sugar

8. Mix evenly

9. Put into a glass container

10. Store in an airtight for more than 3 days before eating

Tips:
If you want to eat this side dish earlier, it should not be cut too thick, thinner and tasty, and the marinating time is short. Do not eat marinated dishes on the day, but have a fermentation process. Put it in an airtight jar and take it as you eat, and put it in the refrigerator if it’s hot.