Saturday, 4th January 2020 08:58pm
Fantastic Jerusalem Artichoke harvest in #ForestGarden this year, 3 times as bounteous as the Oca. The Oca go well in a mixed veg curry but the Jerusalem Artichoke? Well, nobody in the family will eat them because of the windiness. Last year I tried roasting them on a really high temperature. That didn’t work. This year, they’ve been a marvellous a 2 metre high summer windbreak (though notably no flowers).
Alison Tindale over at Backyard Larder has suggested that fermenting them helps, so I’ve cobbled together a makeshift ginger, garlic and turmeric brine with chopped Jerusalem Artichoke. Kind of like Sauerkraut.
Here’s the recipe:
- 1 kg Jerusalem Artichoke, peeled & sliced thickly
- 1 head garlic, peeled & sliced
- 2 tsp turmeric powder
- 50g ginger, peeled & finely chopped
- 25g salt
- 1 litre water
- Mix everything together
- Ferment for 2-3 weeks