This video shows how I ferment the Jerusalem artichoke root to make an amazing taste sensation and to help preserve this wonderful organic and super healthy vegetable! Enjoy and as always thanks for your support 🙂
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Thanks a lot for that good idea of fermenting them – and without sugar, which is what all the other posts I've seen add. When I harvest my sunchokes, I don't clean them off and just put them all muddy in a bag in the crisper, and they last for several months without going soft (fall to summer).
juruselem artichokes are so amazing. They are the matrix for ( people creating) strong and healing enzyme products, so I am pretty sure they on their own and whole will be wonderful. I would cut them finer I think and mix them with some other veg. But thank you so much for this,
i only wish more talk was shared about the value of it…
Does it take the farts outta them?
I've fermented them too, but into wine. I boil the flowers and use the broth with no other flavor additives, just a small handful of raisins for natural yeast and sugar of course. The boiled flowers resemble squash! I like the wine but my wife doesn't care for it. I also made wine from the tuber broth after boiling them. That wine is a bit stout for my taste, but it makes a great cooking wine. It adds an earthy flavor that's good and interesting.
Thank you for sharing . I ordered some to grow this year and you so will try fermenting when that time comes. Once again thank you!
God what you think about a vacation ? Nice to visit Jerusalem and full your stomack with good food in encouraged them for Bethel at Frettas Haiti ..ohoh GOD THAT SUPERB..
Thanks for the in depth info! So great!
1 tbs per 1/2 gallon salt is PLENTY!
After they have fermented, do you need to put them in the fridge so they don't spoil?
I LOVE the intro! The whole fartichoke story cracked me up too xD
We, in the Netherlands, call it 'aardpeer' translates into 'Earth Pear'… And recipes vary from soups, to grilling, to mashed in with potatoes, in the oven, baking, and yes, the pickled version.
Most of the Dutch put the Jerusalem artichoke under the title forgotten vegetables, since it was only know in Europe from the 17th century, and than mostly in France. The Dutch only ate it when talking French was in vogue among the nobility, that ended about a century ago.
The roots grow well over here though, it can be a pest even! Too bad they only bloom when it's really hot in summer 😉
Sorry, had to spill my freakiness… 😀
We make it as pickles just clean it and cut it and put it in a jar mix one cup vinegar with 4 cups water add 2 spoon sea salt in it and boil it leave it until get warm then add to the Jerusalem artichoke And cover it good after one week u can eat it so yummy sour and crunchy better from the pickles
How about sideefects ,gases,stomack upset.?No for noreason is called fartichockes.
I am wondering if the fermentation process lessens the impact of inulin on the gut. I have a half gallon going now and look forward to trying this. I love pickles, love all things fermented and this looks to be a great way to preserve something that spoils quickly I am also wondering how much the net carbs reduce with the fermentation as well as we do low carb.
Similar to what Anne studley in the comments says, I scrub and clean my sunchokes, and bag them in ziplocs straight away and store them slightly damp in the fridge without letting them dry. They stay wonderfully firm and are ready to eat from the bag.
Thanks for the great video. I really wanted to grow them this year but as you point out once harvested they go soft quickly. Now I have a wonderful way to preserve them!
It also grows well in very cold places. We go down to -35 F (-37.2 C).
Thanks, I heard, but have not tried this. You can slow cook J. Artichoke on low heat for 24 hours to make JA least gasssy.
Add dill to the fermenting might add flavour, I think,
This video makes me wish I could “like” content twice. Haha, good stuff Mark.
Please share where to buy the jar with the air lock for fermenting in the US please
I'm trying to learn the best method of reducing the inulin in the tubers to digestible levels since I tend to digest food poorly with my GERD and gluten intolerance. I'm hoping this is the best solution for me.
Wow that CRUNCH in the early morning kitchen was a great sound. I have 2 questions. Can/do you add spices to the fermentation process or will it upset the balance? Once you achieve optimal sour levels, do you refrigerate them? Can you just get 40 gallons going in the basement and stop by the barrel on the way by? Okay that's more than two but I'll push my luck. Thanks for sharing.
I don’t have that thing that sticks up on top of the jar – if I seal the artichokes in salt water in a Kilner jar – will it blow up? Do I need to open it now and again?
Just grew my first sunchokes and made this!
Hay manera de escucharlo en español?
AssaLaM
Thank YOU
Goin for it, thanks to you! Thumbs up Brother
What does fermentating do to the nutritional value of the chokes?