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Second year of sunchokes in this bed. Never harvested in year one, just pla ted the tubers here because I needed a spot. Now they are out of control. Big harvest this fall...but how to cook? Last time I grew and ate sunchokes they lived up to their nickname of "fartichokes". They were pan fried and delicious but I paid the price. Anyone have any experience dealing with the inulin? I have read looooooong slow cooking and fermenting are options.

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Discussion

nym 2y ago

Slow cooking at 200 for 4 hours may be the easiest, but here a few other ways I've done it.

Fermentation with lactic acid bacteria can reduce the inulin content as well. This can be accomplished through lacto-fermentation, where the sunchokes are submerged in a brine (saltwater solution) for an extended period, allowing natural bacteria to break down the inulin.

Utilizing a pressure cooker can also help break down inulin. Cooking sunchokes in a pressure cooker for about 20-30 minutes may render them more digestible.

Cooking sunchokes with ingredients known to aid digestion, such as ginger, may alleviate some of the symptoms

Jim 2y ago

I have been itching to try lacto-fermentation but slow cooker might be the first attempt at reducing the sunchokes "combustion" this year.

Thanks!