Pickled sunchokes (AKA Jerusalem artichokes).
Sunchokes are delicious and nutritious but most people have problems digesting the Inulin. This issue gives rise to the nickname 'fartichokes'.
The gas can be pretty painful but luckily we can ferment these bad boys which takes care of the inulin issue.
And . . . we're off!
I started with washing about 5 - 6 lbs of red sunchokes. After soaking them in water, tumbling them around with my hands and changing the water 2-4 times to get residual dirt off they should look nice and clean like this.
Clean the fermenter and the weighing stones. Yeah, you can use big Ball jars but honestly, buy a real one with a water moat. They ain't all that expensive and many kitchen stores (even the kitchen section in an Ace hardware store) keep them in stock.
This is a 7 Liter one.
I used bay leaves for tannins (keeps them crispy), Black pepper, and this left-over Indian chili powder.
Amounts: Are you kidding me? I just go with my gut.
Put the clean sunchokes into the fermenter with whatever spice you have chosen, layering chokes, spices, chokes, spices etc.
Put the weighing stones on top of the food.
This is the most important step: Make a salt brine.
I used a rather salty (in honor of Peter Schiff's tears) 5% brine made from 1 (one) tablespoon salt (DO NOT USE TABLE SALT- use pickling salt of that pink Himalayan stuff. Regular salt has anti-caking agents. No bueno) for every 1 (one) quart of distilled water (DO NOT USE TAP WATER. Chlorine and microbiology do not mix).
Heat the water (you will need enough to completely cover the weighing stones. I made 1.5 gallons for this and had a lot left over).
Pour in the salt and let dissolve. Cool the water to room temp.
After the brine has cooled pour it over the weighing stones until fully covered.
Cover with the fermenter lid and fill the moat with leftover brine. You will have to refill this periodically. At this point it'll be OK to use tap water and not brine.
This provides a way for the CO2 gas that's produced in the fermenter to escape but doesn't allow outside air in (that could introduce pathogens into the fermenter possibly wreaking havoc)
Put the fermenter in a place that is relatively warm and out of the way but accessible enough to check on the contents and maintenance the moat water.
My temp is 65 F so it'll take a bit longer to finish. 75 F is perfect. Getting over 85 will work but I'd rather it not be that warm.
Check by pulling a sunchoke out and tasting it once a week. The whole thing should be done by 3 weeks. Again, this depends on what you think but 3 weeks is a good long time and should be fine.
When done you can keep them in the fermenter in the fridge if you have room or transfer the chokes into ball jars and cover with the brine from the fermenter and put the jars in the fridge.
Enjoy.
OM. IVE NEVER HAD THESE AND SOMEHOW THESE BECAME AN INSTANT NEED. REALLY WELL LAID OUT INSTRUCTIONS. THANKS FOR SHARING
Zapped for Peter Schiff's tears 😂
Clean the fermenter and the weighing stones. Yeah, you can use big Ball jars but honestly, buy a real one with a water moat. They ain't all that expensive and many kitchen stores (even the kitchen section in an Ace hardware store) keep them in stock.
This is a 7 Liter one.
I love sunchokes, but have never fermented them, need to try that.
If you get around their hilarious and unfortunate side effects they are delicious
This thread is super interesting. I may incorporate Jerusalem artichokes.
They’re easy to grow too.
My grandmother planted them as ornamentals at my parents' house when I was little. I remember them being pretty low maintenance
I found them a really nice touch in areas that needed some verticality. Damn near indestructible as long as they get some water. Never saw a pest or disease on any of mine.
And they produce food.
Is there a better way to thread notes? This thread's kinda jacked up.
nostr:note1yh4an6hufwtq60cfs74wuyhf26dz7eju8yq5g94h3jljftspxrhsaav2xs
