Fermented Jerusalem artichoke

2 years ago by FANTASYGARDEN_M to c/fermentation

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?!

fartsparkles 5 points 2 years ago

Please! Recipeeeeeeeees. I’m salivating already.

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FANTASYGARDEN_M 7 points 2 years ago

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!

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fartsparkles 3 points 2 years ago

Thank you! Time to go digging.

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FANTASYGARDEN_M 3 points 2 years ago

No, thank you for your interest! @fartsparkles takes interest in Jerusalem artichokes: User name checks out! lmao

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Mastema 3 points 2 years ago

Does fermentation reduce the... unfortunate effects of Sunchokes?

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FANTASYGARDEN_M 2 points 2 years ago

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.

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MarieMarion 2 points 8 months ago

In my experience, it helps a lot. By orders of magnitude. (And it tastes great. I don't add much spices or herbs, to let the artichokey flavor shine.)

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RBWells 2 points 2 years ago

These look amazing! I think the texture would be so pleasant.

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FANTASYGARDEN_M 1 point a year ago

Thank you! Yep, great texture! Since I don't add any water, they remain kind of crunchy and very satisfying to eat!

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FANTASYGARDEN_M 1 point a year ago

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!)

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