I have prepared roasted Jerusalem
artichokes for a few meals, the taste is mild, only the nearly crispy skin is interesting. The problem is this pre-biotic vegetable is famous for causing
a lot of gas. On searching the internet, learned that fermenting it is the way
to deal with this issue.
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| Jerusalem artichoke |
1. Scrub clean, cut into 1/2cm thick
slices, together with thin slices of ginger and garlic (optional) season with 1.5%
its weight of salt and 1% of brown sugar, mix well and rest until juice comes
out, around 3 hours.
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| Jerusalem artichoke |
2. Pack artichoke and juice in a clean jar,
cover with brine (1.5% salt and 1% brown sugar).
3. Cover the opening with cling film, the
whole bottle in a bag to keep light out, keep at room temperature, bubbles will
form the next day.
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| Fermented Jerusalem artichoke |
4. Check the taste and when sour enough
(around a week), cover with lid and keep in the fridge.
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