This time, I'll keep it short and to the point. Since this post is mainly about fermentation, I won’t dive into the historical aspects of Jerusalem artichokes. No tales of French settlers using them as hunger food in Canada or how sunchokes helped people in Europe during WWII
I won’t get into the etymology of Jerusalem artichokes, known as Topinambur in many countries. Nor will I explain how Inulin earned them the nickname ‘fartichoke’. I will tell you that lactic acid-forming bacteria (LAB) will partially digest that troublesome polysaccharide, so the bacteria in your gut won’t have to.
We won’t cover the differences between starches, which are polymers of glucose, and inulin, a polymer of fructose. Instead, I’ll show you how to make amazing, yet incredibly simple, fermented Jerusalem artichokes.
How Do Fermented Jerusalem Artichokes Taste?
The texture is firm and crunchy—if you can slow the process before the flesh turns to mush.
The flavour depends on what you add. I like to ferment with loads of garlic and horseradish root. If you don’t have horseradish, garlic will suffice. This simple combination guarantees a uniform and refreshing flavour.
But I highly recommend being creative with your ferments; you can add various spices and additives, as long as it’s safe and you like the result.
Simple Fermented Jerusalem Artichokes Recipe
Ingredients and equipment
- Jerusalem Artuchoke Tubers
- Garlic and spices of your choice
- Salt
- Water
- Fermentation vessel
Method
- Select firm, healthy-looking roots. Prepare garlic and horseradish. For a 2-litre jar, I usually add 1 whole garlic head (sliced open) and a 2cm x 5cm piece of horseradish root.
- Clean off excess soil. You can wash and scrub or peel.
- Cut into 1.5cm x 5cm sticks. Smaller or larger pieces are fine too, but fermentation time will change accordingly.
- Calculate the salt content to achieve 3% by weight. You can go as low as 1.5% or as high as 5% or more, depending on your needs, the quality of your vegetables, storage temperatures, etc. I find 3% salt content just right for this ferment.
To do this, weigh the Jerusalem artichoke and water used for brining.
For example, 500g of Jerusalem artichoke + 500g (0.5L) water = 1000g.
1000g x 0.03 = 30g – Add 30g of salt to reach 3% salinity. - Pre-boil water, dissolve the salt and set aside to cool down.
- Layer Jerusalem artichokes and spices in the jar.
- When the water has cooled to about 40°C-50°C, pour the brine into the jars. Leave about 1-2 cm of head space, as gases released during fermentation can cause leaks. It’s not a bad idea to keep your jar in a bowl during the active phase of fermentation.
- I like to ferment in a large twist-top or Kilner-style jar. Close the lid and refrain from opening. Both jar styles are designed to let out excess gas, so there’s no need to burp your jars.
Each time you open your unfinished product, the risk of infection with pathogens such as kahm yeast and mould increases. Fermentation usually takes about 2-3 weeks at 15°C-18°C depending on temperature and your taste preference.
Keep your ferments away from direct sunlight and maintain a constant temperature. I usually ferment for around 2 weeks at 15°C-18°C and then move the jars into the fridge, cellar, or another cool place.
Your fermented Jerusalem artichokes should be ready after 3-4 weeks. Lower fermentation temperatures and a slower process give you better control, help achieve better consistency, and keep your ferments crunchy, tasty, and good-looking for longer.
Higher temperatures, however, can help increase the number of LAB in the early stages of fermentation. Just remember that competing pathogens also thrive in warmer conditions.
If you’re new to fermentation, you’ll likely learn by trial and error. If you’re more experienced, I hope you’ve enjoyed the read!
FAQ:
How long do fermented Jerusalem artichokes last?
Fermented Jerusalem artichokes can last several months when stored in a cool, dark place like a fridge or cellar. Over time, the flavour may become more intense, but they will remain safe to eat if there’s no sign of mould or off smells.
Can I ferment Jerusalem artichokes without garlic?
Yes, you can! While garlic adds a wonderful depth of flavour, you can experiment with different spices like ginger, mustard seeds, or dill. You can even ferment just in brine with no additives.