Lacto Fermented Jerusalem Artichokes

Print Recipe
Lacto Fermented Jerusalem Artichokes
Prep Time 20 minutes
Passive Time 3 weeks
Servings
Ingredients
brine
Prep Time 20 minutes
Passive Time 3 weeks
Servings
Ingredients
brine
Instructions
  1. To make the brine, dissolve the salt in a cup of boiling water. Add this salty mixture to the rest of the water to bring the temperature down
  2. Mix the rest of the ingredients together in a bow big enough to fit everything in. Transfer to a tall container where you are going to leave vegetables to lactoferment. Ideally, it should be wide mouthed and either glass or ceramic. I use a ceramic compost caddy, which you can easily find online. A large kilner jar would also work.
  3. Top the vegetables with the brine. Normally, to avoid mould from forming, vegetables need to be completely submerged in the liquid. Add a little bit of water to a freezer bag and place it over the vegetables to weigh them down. With this recipe, because of all the tumeric and ginger, mould does not seem to form at all, even if some veg do float up to the surface.
  4. Cover the container with a loose fitting lid so that some air still gets into the ferment. Leave to lactoferment for 2-3 weeks. It will be ready sooner in warmer temperature. I tend to start tasting it after about 2 weeks every couple of days.
  5. Once its ready, seal in the kilner jars with the rubber band. It will keep in the fridge for ages..... or at least until it gets all gobbled up.