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1
Clean the mud from Jerusalem artichoke with a brush and drain the water -
2
Cut into thick slices and place on a sieve to dry for a day -
3
The Jerusalem artichoke is wrinkled and soft after being dried -
4
Add salt, mix well and marinate -
5
Put it into the box and wait for about ten days, turning it frequently during this period to allow the salt to soak into the Jerusalem artichoke evenly -
6
If it’s spicy, add salt and an appropriate amount of chili sauce and mix well -
7
Marinate for about ten days and enjoy.