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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.

Nunya Bidness 1y ago

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)

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Discussion

Nunya Bidness 1y ago

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.

TJ.III 1y ago

OM. IVE NEVER HAD THESE AND SOMEHOW THESE BECAME AN INSTANT NEED. REALLY WELL LAID OUT INSTRUCTIONS. THANKS FOR SHARING