Many people avoidsunchokes , also known as Jerusalem artichokes , because they have a disposition to cause gas . But cooking the tubers helps with this , and fermented Jerusalem artichoke digest easily , too .
sour Jerusalem artichoke have the texture similar to a water chestnut . This simple fermented recipe creates a crunchy , tang - packed jam . The ending result is great enjoyed in salads , on the side of a meal or served on a charcuterie platter .
Yield : 1 pint
Ingredients
Scrub the sunchokes clean and trim away knotty ends . slash into 1/4 to 1/2 - inch coin . you may bump off the hide if you favour . However , the rude bacterium present on the cutis does aid in the process of ferment .
They will still ferment properly if you would rather not exhaust the peel , though .
sum up the garlic and sliced Jerusalem artichoke into a sportsmanlike dry pint canning jar . Leave 1 1/2 inches of headspace ( room from the sunchokes to the rim of the jarful ) .
commingle together the brine and pour it over the sunchoke until they are wholly submerged by at least a 1/4 column inch . transfer any small firearm of food that float up to the top of the saltwater . acquire above the saltwater will increase the danger of the ferment spoiling .
pass over off the rim of the jar with a uncontaminating , dampened towel . impart the canning jar lid , and tightly screw on the ring .
Read more : you’re able to witness sunchokes in the state of nature by forage !
Fermentation
This is an eight - day tempestuousness . Ferment at way temperature , ideally between 60 to 75 degrees F ( 15 to 23 degrees C ) , and keep out of direct sunlight .
Check on the ferment day by day to verify that the brine continue all the produce . If the produce has be adrift above the brine level , use a uncontaminating utensil to push it back below the saltwater .
belch the jarful daily . Unscrew the lid in brief and tighten up it back on to provide any built - up gas to release ( and avoid possible jounce breakage or the fermentation from overflowing ) .
Once the fermented Jerusalem artichoke have reached an ideal sapidity ( garlicky and tart with some effervescence ) , transfer the jar into the refrigerator , brine and all .
learn more : Ready to commence turn ? Here are the top 5 supplies you ’ll need .
Side Notes
If you do not have a glass jar weight , you could improvise by using an easy removable small solid food - ground level glass dish aerial that fits inside the jar . Or , if you have a smaller glass canning jar that can fit into the sass of the jar you are fermenting with , you may habituate that to keep the green goods pushed under the seawater .
If you favor to expend fresh turmeric instead of ground turmeric , you could exchange 1 tbsp . grate impudent turmeric in this recipe .
If you are diffident if your piddle is safe for ferment , you’re able to boil it and provide it to chill to room temperature before stir in the salt to make your brine .
This formula has been adapted fromCan It & Ferment It(first variant ) with permission from Skyhorse Publishing , Inc.
