I've never even thought about fermenting sunchokes. What are they like? Care to share your recipe?
Discussion
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.