Peel garlic, soak garlic seeds in 10% ~ 15% salt solution, and rinse with clean water to remove most of the salt flavor. Dry the desalted garlic seeds to 50% dryness, sprinkle with pepper and mix well, and leave for 24 hours to deodorize. Soak the deodorized garlic seeds in soy sauce for half a month to get garlic-flavored soy sauce. Select fresh Jerusalem artichoke, wash it with clear water, drain it, and lay it in a ventilated place to dry for several days (avoid strong sunlight). After drying in the sun to 60% to 70%, cut off the tail of Jerusalem artichoke, clean the dust on the surface, sterilize it instantly with steam or boiling water, quickly cool it to room temperature, pour it into garlic paste, and seal the jar for soaking for half a month.

Step 2 soak ginger

Wash ginger, remove and drain. Treating with 4% sodium hydroxide at 95℃ for100s to120s, peeling, and washing with water for two or three times. Then soak in 0.3% ~ 0.4% dilute hydrochloric acid solution at room temperature for 30 minutes to protect the color. 8% salt water, adding 0. 1% wine, 2% sugar, 4% dried red pepper and 0. 1% spice in proportion, and then adding 20% lactic acid bacteria culture mixture or aged water for inoculation to make kimchi salt water. Put ginger into a pickle jar. When it is 5 cm ~ 10 cm away from the jar mouth, stick bamboo pieces to the jar mouth and soak ginger for a week. Plastic-cut the pickled Jerusalem artichoke into strips or sheets of appropriate size, put it into a high-density polyethylene composite bag with a thickness of over 60 microns, add soup after compaction, vacuum seal it under a vacuum of over 0.09 MPa, and sterilize it at 90℃ 10 minute to make a soft package.