Sauerkraut and fermented sunchokes in the second one.
#foodstr 
Discussion
GM Fren and enjoy your food
I've never even thought about fermenting sunchokes. What are they like? Care to share your recipe?
It modifies the inulin so it doesn’t create intestinal gas and pain.
I just clean them, soak in clean water for a few hours, rinse and then use 3 tablespoons of canning salt per quart of water to cover. Let’r rip for a few weeks.
I stopped growing sun chokes because of this. I might grow again and try fermenting.
My wife refuses to ever eat them again because of that. Once I started fermenting them I’ve had zero issues. Your mileage may vary. Just be sure they are fully fermented: after three weeks of so get one and slice it in half.
If there is an opaque center they aren’t done yet. All the flesh needs to have a translucent quality. Then they’re done. Still, be careful and only eat one then see how that goes first.
