Sunday, 23rd February 2020 01:02pm
Just tasted the grated Jerusalem Artichoke Sauerkraut wannabe and it is delicious. Because it’s grated, it tastes saltier than the previous batch of fermented Jerusalem Artichoke chunks. Keeping it in the fridge now that it tastes fermented enough, will add it to sandwiches and vegan hotdogs. Oh yes.
- 1 kg Jerusalem Artichoke, peeled & sliced thickly (or grated)
- 3 cloves garlic, blended
- 50g ginger, blended
- 2 tsp turmeric powder
- 25g salt
- 1 litre water
- Blend ginger & garlic
- Mix everything together
- Ferment for 2-3 weeks
- Ferment it in larger jar, otherwise it will bubble over.
- When ready, decant it to smaller jar and store in the fridge to slow down fermentation.
- Skim of white scummy stuff of the top
- When you grate the Jersualem Artichoke, it seems to speed up the fermentation.
- You may need to weigh the artichoke down to keep it under the brine.