Jerusalem Artichoke Pickles
|Kate Faulkner, teaches a class on fermentation|
Sunchokes, aka Jerusalem Artichokes, Fermented the simplest way in a brine solution with salt.
Get into the pro-biotic groove and ferment these for a tasty beneficial treat. This process also reduces or eliminates the digestive disturbance of those who have trouble with the fiber inulin which exist in these tubers.
2tbsp non-iodized salt
1.5 pounds of sliced sunchokes - scrubbed well, peeling is not necessary
4 cups water
Directions: Mix the water, and the salt, this is your brine. Cut jerusalem artichokes into 1/4 inch slices and place in a ceramic crock or mason jar. Pour the brine to cover. Place a glass or ceramic disc weight on top of the sunchokes to press down to keep submerged under the brine. Cover with cheese cloth so bugs don't get in. After a couple weeks, scrape off any moldy grime. Keep at room temperature for 2-4 weeks depending upon your preference for sourness.