How to Make Award-winning Jerusalem artichoke kimchi 泡洋姜
Hello everybody, it's Brad, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Recipe of Quick Jerusalem artichoke kimchi 泡洋姜. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Jerusalem artichoke kimchi 泡洋姜, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Jerusalem artichoke kimchi 泡洋姜 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Jerusalem artichoke kimchi 泡洋姜 is 32 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Jerusalem artichoke kimchi 泡洋姜 estimated approx 2 hrs.
To begin with this recipe, we must prepare a few components. You can have Jerusalem artichoke kimchi 泡洋姜 using 10 ingredients and 3 steps. Here is how you cook that.
After lacto-fermentation, Jerusalem artichoke will be very crunchy and delicious(sweet and sour).
Ingredients and spices that need to be Make ready to make Jerusalem artichoke kimchi 泡洋姜:
- For salt brining
- 2 lbs Jerusalem artichoke
- 1 Tsp salt
- 1 Tsp sugar
- For paste making
- 1/4 cup hot pepper flakes
- 1/8 cup fish sauce
- 1 Tsp minced garlic
- 1 tsp minced ginger
- 2 green onions
Steps to make Jerusalem artichoke kimchi 泡洋姜
- Wash off the dirt of all Jerusalem artichoke under running water. Cut off any bruised section.
- Cut Jerusalem artichoke into thin slices. Season it with salt and sugar and set it aside for 1 hour.
- In a separate basin, mix all ingredients for paste. Stir in all salted Jerusalem artichoke plus 2 Tsp of salting brine. Mix well and set it firmly in a large glass jar or container. Set it at room temperature for a day or just overnight before transfer it to the fridge. Once it turn sour, it's ready to eat.
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