Try it it’s delicious! I had a truckload of them in my garden and had to do something before they regrow… What better way to lactoferment them?!
Please! Recipeeeeeeeees. I’m salivating already.
When the tubers are thoroughly washed I slice some, shred some, mix with 1 to 2% of sea salt, add whatever available herbs I have in the garden, put them in jars and that’s it, done! The middle one is a kimchi-like fermentation so: ginger, onions greens, fish sauce, gochugaru and whatever you fancy!
Thank you! Time to go digging.
No, thank you for your interest! @fartsparkles takes interest in Jerusalem artichokes: User name checks out! lmao
Does fermentation reduce the… unfortunate effects of Sunchokes?
Actually it does! (At least in our experience) I didn’t find any hard scientific evidence other than: “fermenting something make it more digestible”. Plus salt-lactofermented food tend to be eaten in small proportions as a side… I can’t say if the results would be the same with a full sunchoke soup.
These look amazing! I think the texture would be so pleasant.
Thank you! Yep, great texture! Since I don’t add any water, they remain kind of crunchy and very satisfying to eat!
If anybody’s interested I made a video where I made them! The part about fermentation is around 3:20 (I know it’s been a long time but better late than never!)
