Saturday, 4th January 2020 08:58pm

Sliced white Jerusalem Artichoke in yellow brine jar

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:

Ingredients

  • 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

Method

  1. Mix everything together
  2. Ferment for 2-3 weeks
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