In this video I show how to make fermented sunchokes (Helianthus tuberosus, aka Jerusalem artichoke, sunroot, wild sunflower, topinambur, earth apple).
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Picture of sunchoke:
https://commons.wikimedia.org/wiki/File:Sunroot_top.jpg
Photographed by Paul Fenwick, 19th March 2005.
6 Comments
That is great!! I love sunchokes.
Great idea. I'm a fan of sunchokes.
👆 – FIND YOUR LOVE HERE 🍒💗a💑
Great tip! Thanks! I have some that I haven't planted yet and am glad to have an idea for preserving them when I start harvesting 😊
Delicious and healthy! For variations, mustard seeds and pepper corns can also add to the flavour of these superb ferments. My second batch of the season is almost ready to consume, and the good news is that there are still tons in the ground waiting to be harvested over the next 3 or 4 months. One reason to love winter.
For our 2022 garden, we got a 10 pack of sunchokes to plant for the first time. They went into a slightly raised bed, but I think they were still affected by our spring flooding. The bed is against a chainlink fence by our garage, and our garage ended up with a moat around it, and we even had standing water in the path near the bed, for about a month. They dig finally grow quite tall, and vigorous. Even the one that got it's head chomped by a deer – it must not have tasted good, because it didn't happen again – recovered well, but they never bloomed. Not a single bud formed. So I wasn't sure what to expect when I decided to harvest half the bed in the fall. There turned out to be a decent amount of tubers (I made sure to replant the largest ones from each plant). They were small, but there was enough to include in one meal for the 4 of us, to get an idea if we even liked them. We did all enjoy them, so now I'm hoping we have a better crop next year. Knowing that they can be fermented for long term storage makes me look forward to them even more!