The flatulence can be eliminated it you start eating them in small amounts at first. I never have a problem I take small bites for a few days then I can chow down on them on them. Always love your videos Mark.
Thanks a lot for that good idea of fermenting them - and without sugar, which is what all the other posts I've seen add. When I harvest my sunchokes, I don't clean them off and just put them all muddy in a bag in the crisper, and they last for several months without going soft (fall to summer).
I've fermented them too, but into wine. I boil the flowers and use the broth with no other flavor additives, just a small handful of raisins for natural yeast and sugar of course. The boiled flowers resemble squash! I like the wine but my wife doesn't care for it. I also made wine from the tuber broth after boiling them. That wine is a bit stout for my taste, but it makes a great cooking wine. It adds an earthy flavor that's good and interesting.
I LOVE the intro! The whole fartichoke story cracked me up too xD We, in the Netherlands, call it 'aardpeer' translates into 'Earth Pear'... And recipes vary from soups, to grilling, to mashed in with potatoes, in the oven, baking, and yes, the pickled version. Most of the Dutch put the Jerusalem artichoke under the title forgotten vegetables, since it was only know in Europe from the 17th century, and than mostly in France. The Dutch only ate it when talking French was in vogue among the nobility, that ended about a century ago. The roots grow well over here though, it can be a pest even! Too bad they only bloom when it's really hot in summer ;) Sorry, had to spill my freakiness... :D
They were planted across the USA by Indigenous farmers. I love the taste, and even if I cannot find them in any farmer’s markets this year, I plan to grow them here on Canada’s West coast next summer.
Similar to what Anne studley in the comments says, I scrub and clean my sunchokes, and bag them in ziplocs straight away and store them slightly damp in the fridge without letting them dry. They stay wonderfully firm and are ready to eat from the bag.
years ago I bought some JA's from a green grocer. PLanted them and every year in the same spot neext to my tamarillo tree, up come the JAs - no effort. I'm in cool sout west vic on the coast. Last year I tried to get them all out....but.... this season they have showed their face again. So I am going to try and rescue fibres from the stalk - easily 7ft high, though I did cut the tops off still have about 5 ft stems. they don't seem to need any encouragement. And you're right, they go soft on ya after a couple of days - right on many points - so will attempt to ferment some. Thanks for the info Mark....
Thanks for the great video. I really wanted to grow them this year but as you point out once harvested they go soft quickly. Now I have a wonderful way to preserve them!
juruselem artichokes are so amazing. They are the matrix for ( people creating) strong and healing enzyme products, so I am pretty sure they on their own and whole will be wonderful. I would cut them finer I think and mix them with some other veg. But thank you so much for this, i only wish more talk was shared about the value of it...
Best video on the net. Hopefully more people discover the greatness of the mighty fartato. Literally, the easiest thing to grow next to mint, chives, and oregano. Container growing always for these spreaders. Unless you have the space to spare.
Very rarely do i say someone needs to redo a video, but im saying it. 8 years old no one will think bad of you doing an update series "old recipes and what I learned" feature the SunChoke first and do 2 or more recipes. Also not many creators make substitution recipes. I am allergic to alliums, a friend of mine cannot eat turmeric etc experiment and have fun. Give it some OG original gardener flair! Enjoyed your videos a long time. I would like to see some garden to table stuff like the old days!
I loved this video. I just watched one and the lady only lets hers sit on the counter for 4 days and didn't say how much salt to use. ..anyhow, can hardly wait to ferment these come our first winter harvest 7 months from now....and anything else i can figure out to do (veges that is) in fact, after lunch, I am going to buy an air lock attachment like yours for my jars. Pretty awesome! Thankyou
I don’t have that thing that sticks up on top of the jar - if I seal the artichokes in salt water in a Kilner jar - will it blow up? Do I need to open it now and again?
I had an encounter with this veg some years ago. Ate heaps. Suffered heaps. Thought I would blow apart. Farts that could kill a man! Bit scared to engage again. But will try to ferment tham, cause they taste great.
I am wondering if the fermentation process lessens the impact of inulin on the gut. I have a half gallon going now and look forward to trying this. I love pickles, love all things fermented and this looks to be a great way to preserve something that spoils quickly I am also wondering how much the net carbs reduce with the fermentation as well as we do low carb.
well, here I am...7 months later. Just got our perfect pickler kit (airlock and wide mouth mason jar lids)...have our first harvest of sunchokes ...hope i didnt harvest too early...now today.. ready to get going on our first batch. Can hardly wait. is it important to use 1 Tbsp salt per cup or can i use less? They use 1 Tbsp per every 2 cups for every type of vege. and they only keep on counter 4 days...hmm
so awesome to watch. Here is BC Canada...Ours are not all up but 4 - 5 are , and they're about an inch. Can hardly wait. First time growing these , and we're doing so in large 15 gallon nursery pots. cheers to the chokes
We make it as pickles just clean it and cut it and put it in a jar mix one cup vinegar with 4 cups water add 2 spoon sea salt in it and boil it leave it until get warm then add to the Jerusalem artichoke And cover it good after one week u can eat it so yummy sour and crunchy better from the pickles
I just ordered some organic sunchoake. Cannot wait to put them in the ground and see what comes up! I am new to fermenting and am worried about too much salt. Last time I tried fermenting something it was very salty. How do you avoid this?
Wow that CRUNCH in the early morning kitchen was a great sound. I have 2 questions. Can/do you add spices to the fermentation process or will it upset the balance? Once you achieve optimal sour levels, do you refrigerate them? Can you just get 40 gallons going in the basement and stop by the barrel on the way by? Okay that's more than two but I'll push my luck. Thanks for sharing.
I just ordered 5 tubers, it's the middle of summer, zone 8, 4 full months until 1st possible frost, do you think its worth planting the tubers now or wait until fall?
I ordered 5 last May, put them in a small bucket in water and 4got them. They started growing leaves so I added some dirt. They are about a foot tall, still in the bucket cuz I needed help where I wanted to plant them, which was inside an old row boat with dirt as a container but needed help moving the boat, which obviously didn't happen. Thought it would look cool growing them or corn in it.
I'm trying to learn the best method of reducing the inulin in the tubers to digestible levels since I tend to digest food poorly with my GERD and gluten intolerance. I'm hoping this is the best solution for me.
People boil and then bake, to bring the inulin down, if they're making potato chip like slices. You could also pressure cook them instead of boiling, it should break down the inulin faster.
Just subscribed - brand new to your channel :) I was wondering about the jar you are fermenting in - I need to do things in larger amounts so was great to see... Excited to try to lacto ferment these, thanks for sharing how your Family enjoys using them !
Hey - I have the same round cheese board! *Andy runs downs stairs to check it is still there.* I'm guessing JA might also be related to Yacon? Earth and ground apple.
I have no idea about making moonshine sorry but since alcohol can be made from other starches I can't see why it can't be done... Interesting question! :)
Thank you and yes get into growing them! Flowers are pretty long lasting a plant seems to always be flowering in growing season. Plant the tubers end winter or beginning of spring and by mid-spring they should start sprouting. Cheers :)
I planted some supermarket tubers last week down here. Will be interesting to see if they come up. Is it junior NRL that you coach? I coach junior AFL down here.
Yes I'm the same I coach the Moreton Bay Lions U11's (next year) our ground hosts the NAB cup each year it's a pretty good facility but like all clubs it needs more work and money! Here's to a better season for the bombers next year (the the lions...) ;)
Self Sufficient Me yeah, we can only hope. I coached 11s this season too. We won the last 8 games straight to finish on top, then choked in the finals, getting done after the siren.
@@Selfsufficientme Mark, I fermented a few batches to your recipe, but after trying them after 3 weeks, found them too salty. Do they taste less salty as time goes on? I like the texture after fermentation.
Mark, that's a startlingly strange opening with you peaking out of a dumbwaiter. I had to laugh before I got to the good stuff! I hear it's more of a gas problem when eaten raw, and not so much for most if cooked. What'da say about that? I'd like to give it a try, my family would be scared of the gas, but I'm game. How long does it keep once fermented? I don't have the set up for ferementing but this is something I've wanted to start. Thanks a lot.
Yes you sure can add all sorts of spices etc to the mix and I'm experimenting with more and more different ingredients to create flavours with each new batch I make! Go for it!
I would leave the garlic out. Garlic is anti bacterial and sometimes it disrupts the fermentation. Or totally spoil it somehow. I do a lot of Asian fermentation. Korean kimchi uses garlic. Chinese not always. In my hometown garlic can be pickled. But better to pickle in a separate jar because they give out weird taste to other veggies and they get soften too fast compare to ginger/radish. U don’t want mushy garlic mixed with your crunchy sun choke.
Yes. You can either slice them raw and dehydrate, or you can boil them, mash them and spread them on parchment paper to dehydrate. You can 'grind' them in a food processor or blender. We can most of ours; Plain and used just like plain canned potatoes in soups, stews and breakfasts. As pickles, and I swear, they're better than cukes. Relishes and such.
Chipped and dehydrated and either reconstituted for cooking, flavor as needed with a little bit of oil and herbs for a potato chip snack, or grind into flour. Can be boiled and mashed and dehydrated and used like potatoes or flour. We can most of ours; Plain like potatoes, pickles, relish and more. They are so much better than cukes for pickles!
@@blaineclark Don't know if you're still around but I'm interested in knowing how you can them. Do you do just like potatoes? Do you peel them first? Looking for ways to save my harvest. Thanks!
Every part of the plant is edible. I grow three varieties, Stampede I bought online that grows 5' with white knobby roots. The flowers are tender enough to toss in a salad. They smell like chocolate but taste like the roots. A feral (wild) Fuseau I found in the woods nearby that grows up to 12' tall with white carrot shaped roots. The flowers are too tough to eat raw, but steam or boil down fairly tender and are similar to squash. I made wine with some. I boiled them for 15 minutes and used the broth with sugar and raisins for natural yeast, no other additives. A very different flavor, not bad, but so different I can't describe it. I use the whole flower, bud and petals. The third is a red knobby one that I found in a small flower bed in town. I got three roots and divided them last fall for the first time. I haven't sampled them yet. They grow about 6' tall and the roots resemble the Stampede, except for the red color. The leaves can be used like grape leaves for Mediterranean wraps. Leaves on the lower part of the stalk can be very large. I don't know if they can be eaten alone like spinach, I've never tried them that way. The stalks are very tough, but can be fed as fodder to some animals. They're a medium grade fodder, not as good as Alfalfa, about like Timothy hay. They also have to be gathered while quite green which pretty much ruins the root crop so there's no real reason to do that. I have a small electric chipper I use to chop the dead dried stalks over the plot when I pull them, then when I dig for the deeper roots, I turn the chips under. They've helped enrich and loosen my soil.
God what you think about a vacation ? Nice to visit Jerusalem and full your stomack with good food in encouraged them for Bethel at Frettas Haiti ..ohoh GOD THAT SUPERB..
The glass discs are actually just glass lids from smaller "Weck" jars - if you are still having trouble finding some let me know and I can give you more exact information on where to buy. Cheers :)
just did this, few days ago….I have to do something with the tonnes of tubers before they again sprout out all over the garden… grated them into nearly transparent thin slices, mixed some salt under them, let it sit for some hours and then filled it into jars, densely packed with a lil extra salt on top but no additional water….in a few weeks I can give a review ….or be placed into soil, who knows already mixed thin slices into last batch of kimchi = just great ! their sugar content seems to speed up fermentation as well…became quicker sour than the other kimchi jars btw not only a good crop for the subtropics grow them in the german-danish border region (scandinavia so to speak) and have to say, that they are quite obnoxious ! don’t even plant most of my sunchokes ! most plants developing out of forgotten tubers to 3-4m tall jungle weed in no time ! not even the mighty slug army of my garden can really harm them, altough they attack and eat a lot of sprouts down to the ground, several times a season
ah ja here it was experiment turned out to be a failure : slightly sour, most likely due to some vinegar I put on the top (salt not able to draw enough liquid out) but after around 4 weeks of "fermenting" it got spoiled ....the bad, real rotten sour way ! I recommend to kimchi them up and eat them between week 1 and 3 - nice on rice if not overheated over I would say, 60 or 70 degree celsius they turn artichoki and start to dominate other flavours
The flatulence can be eliminated it you start eating them in small amounts at first. I never have a problem I take small bites for a few days then I can chow down on them on them. Always love your videos Mark.
Thanks a lot for that good idea of fermenting them - and without sugar, which is what all the other posts I've seen add. When I harvest my sunchokes, I don't clean them off and just put them all muddy in a bag in the crisper, and they last for several months without going soft (fall to summer).
I've fermented them too, but into wine. I boil the flowers and use the broth with no other flavor additives, just a small handful of raisins for natural yeast and sugar of course. The boiled flowers resemble squash! I like the wine but my wife doesn't care for it. I also made wine from the tuber broth after boiling them. That wine is a bit stout for my taste, but it makes a great cooking wine. It adds an earthy flavor that's good and interesting.
Are you willing to share how you do it? My patch of artichokes has gotten a bit out of control and I need some other ways of using them.
I LOVE the intro! The whole fartichoke story cracked me up too xD
We, in the Netherlands, call it 'aardpeer' translates into 'Earth Pear'... And recipes vary from soups, to grilling, to mashed in with potatoes, in the oven, baking, and yes, the pickled version.
Most of the Dutch put the Jerusalem artichoke under the title forgotten vegetables, since it was only know in Europe from the 17th century, and than mostly in France. The Dutch only ate it when talking French was in vogue among the nobility, that ended about a century ago.
The roots grow well over here though, it can be a pest even! Too bad they only bloom when it's really hot in summer ;)
Sorry, had to spill my freakiness... :D
Actually it is making a comeback as it is very healthy for diabetics. We just made a mash from the ones we harvested this week. Was heerlijk.
They were planted across the USA by Indigenous farmers. I love the taste, and even if I cannot find them in any farmer’s markets this year, I plan to grow them here on Canada’s West coast next summer.
@@sandrastreifel6452 I have a lot in my front garden if you want some. I'm in south western BC.
Similar to what Anne studley in the comments says, I scrub and clean my sunchokes, and bag them in ziplocs straight away and store them slightly damp in the fridge without letting them dry. They stay wonderfully firm and are ready to eat from the bag.
Oh wow. How long do they last? Here they sell them in the supermarket.
A bit of tannin helps too I use wild grape leaves
years ago I bought some JA's from a green grocer. PLanted them and every year in the same spot neext to my tamarillo tree, up come the JAs - no effort. I'm in cool sout west vic on the coast. Last year I tried to get them all out....but.... this season they have showed their face again. So I am going to try and rescue fibres from the stalk - easily 7ft high, though I did cut the tops off still have about 5 ft stems.
they don't seem to need any encouragement. And you're right, they go soft on ya after a couple of days - right on many points - so will attempt to ferment some. Thanks for the info Mark....
It also grows well in very cold places. We go down to -35 F (-37.2 C).
I will leave mine in the ground and use as needed!
Thanks for the great video. I really wanted to grow them this year but as you point out once harvested they go soft quickly. Now I have a wonderful way to preserve them!
Thank you for sharing . I ordered some to grow this year and you so will try fermenting when that time comes. Once again thank you!
Here in Israel we love cooking it with meat, putting in the oven with some olive oil pepper and salt, lots of blessing from Jerusalem the holy land 😇
juruselem artichokes are so amazing. They are the matrix for ( people creating) strong and healing enzyme products, so I am pretty sure they on their own and whole will be wonderful. I would cut them finer I think and mix them with some other veg. But thank you so much for this,
i only wish more talk was shared about the value of it...
Best video on the net. Hopefully more people discover the greatness of the mighty fartato. Literally, the easiest thing to grow next to mint, chives, and oregano. Container growing always for these spreaders. Unless you have the space to spare.
I just learned this morning that pickling or fermenting are THE BEST way to degas these health promoting little guys...
Three ways to convert Inulin into fructose; Several hours, as in 12 or more cooking or freezing. The third of course is fermenting.
Very rarely do i say someone needs to redo a video, but im saying it. 8 years old no one will think bad of you doing an update series "old recipes and what I learned" feature the SunChoke first and do 2 or more recipes. Also not many creators make substitution recipes. I am allergic to alliums, a friend of mine cannot eat turmeric etc experiment and have fun. Give it some OG original gardener flair! Enjoyed your videos a long time. I would like to see some garden to table stuff like the old days!
After they have fermented, do you need to put them in the fridge so they don't spoil?
I loved this video. I just watched one and the lady only lets hers sit on the counter for 4 days and didn't say how much salt to use. ..anyhow, can hardly wait to ferment these come our first winter harvest 7 months from now....and anything else i can figure out to do (veges that is) in fact, after lunch, I am going to buy an air lock attachment like yours for my jars. Pretty awesome! Thankyou
Just grew my first sunchokes and made this!
It's the first time I've not seen you jumping out of the garden rows!
I just put slices in my asian chicken soup ! So good!
I don’t have that thing that sticks up on top of the jar - if I seal the artichokes in salt water in a Kilner jar - will it blow up? Do I need to open it now and again?
I had an encounter with this veg some years ago. Ate heaps. Suffered heaps. Thought I would blow apart. Farts that could kill a man! Bit scared to engage again. But will try to ferment tham, cause they taste great.
I am wondering if the fermentation process lessens the impact of inulin on the gut. I have a half gallon going now and look forward to trying this. I love pickles, love all things fermented and this looks to be a great way to preserve something that spoils quickly I am also wondering how much the net carbs reduce with the fermentation as well as we do low carb.
The inulin breaks down into fructose. The digestible carbohydrate content will increase the more cooking or fermentation you do.
well, here I am...7 months later. Just got our perfect pickler kit (airlock and wide mouth mason jar lids)...have our first harvest of sunchokes ...hope i didnt harvest too early...now today.. ready to get going on our first batch. Can hardly wait. is it important to use 1 Tbsp salt per cup or can i use less? They use 1 Tbsp per every 2 cups for every type of vege. and they only keep on counter 4 days...hmm
Goin for it, thanks to you! Thumbs up Brother
Hi, Mark. That was interesting. I have never thought about doing that.
Thank you! :)
Thank you that was great. My first choke is popping up out of the ground now😊
so awesome to watch. Here is BC Canada...Ours are not all up but 4 - 5 are , and they're about an inch. Can hardly wait. First time growing these , and we're doing so in large 15 gallon nursery pots. cheers to the chokes
It has taken me years but i finally harvested a buttload of fartichokes and about to ferment them:) Omg so productive off just two massive plants....
Great to see you back. Have been keeping an eye out for your video. Do you have a regular radio spot? Would love the details of you do.
Yes I do a regular show each Monday f/n at 9:30am on Sunshine Coast radio 90.3 FM Maroochydore - thanks :)
We make it as pickles just clean it and cut it and put it in a jar mix one cup vinegar with 4 cups water add 2 spoon sea salt in it and boil it leave it until get warm then add to the Jerusalem artichoke And cover it good after one week u can eat it so yummy sour and crunchy better from the pickles
❤
I have mine submerged in the brine without a lid on, just washed and put in jar. There is a foam on top that I remove daily, is that normal?
I just ordered some organic sunchoake. Cannot wait to put them in the ground and see what comes up! I am new to fermenting and am worried about too much salt. Last time I tried fermenting something it was very salty. How do you avoid this?
Hey Mark,
I’m following this recipe. The wait is about three weeks? After they are done should I seal the mason jar or let it continue to ferment ?
good question. And, do we put them in the refrigerator after they are done to our liking...3 - 4 weeks ?
Wow that CRUNCH in the early morning kitchen was a great sound. I have 2 questions. Can/do you add spices to the fermentation process or will it upset the balance? Once you achieve optimal sour levels, do you refrigerate them? Can you just get 40 gallons going in the basement and stop by the barrel on the way by? Okay that's more than two but I'll push my luck. Thanks for sharing.
Nice radio segment too!
Please share where to buy the jar with the air lock for fermenting in the US please
This video makes me wish I could “like” content twice. Haha, good stuff Mark.
I just ordered 5 tubers, it's the middle of summer, zone 8, 4 full months until 1st possible frost, do you think its worth planting the tubers now or wait until fall?
I ordered 5 last May, put them in a small bucket in water and 4got them. They started growing leaves so I added some dirt. They are about a foot tall, still in the bucket cuz I needed help where I wanted to plant them, which was inside an old row boat with dirt as a container but needed help moving the boat, which obviously didn't happen. Thought it would look cool growing them or corn in it.
I'm trying to learn the best method of reducing the inulin in the tubers to digestible levels since I tend to digest food poorly with my GERD and gluten intolerance. I'm hoping this is the best solution for me.
People boil and then bake, to bring the inulin down, if they're making potato chip like slices. You could also pressure cook them instead of boiling, it should break down the inulin faster.
Briliant idea
Thanks, I heard, but have not tried this. You can slow cook J. Artichoke on low heat for 24 hours to make JA least gasssy.
Try a pressure cooker if you have an insta-pot.
If you put a grape leaf in the jar while fermenting (as I have done with pickles instead of alum) would it keep the artichokes crisp?
i think crispness has to do with the amount od salt in the ferment
Excellent video - thanks!
Has anyone trued dehydrating raw JAs and making flour from them by powering them in a smoothie maker?
New favorite channel
What is the name of the jar that has the carbon dioxide valve on top? Is it necessary to have that?
Add dill to the fermenting might add flavour, I think,
Just subscribed - brand new to your channel :) I was wondering about the jar you are fermenting in - I need to do things in larger amounts so was great to see... Excited to try to lacto ferment these, thanks for sharing how your Family enjoys using them !
+JodiLove Jarvis thank you for subscribing! I'm glad you enjoyed the video. :)
I heard the fermentation process can reduce the gastro distress.
Hey - I have the same round cheese board! *Andy runs downs stairs to check it is still there.* I'm guessing JA might also be related to Yacon? Earth and ground apple.
That's a pretty cool cheese board hey! :)
Thanks for the in depth info! So great!
can you make mash for moonshine for herb tinctures with Jerusalem artichokes
I have no idea about making moonshine sorry but since alcohol can be made from other starches I can't see why it can't be done... Interesting question! :)
@@Selfsufficientme Most starches with a correct enzyme added can create the sugars that yeast need to make alcohol.
thank you for sharing have a blessed day
What does fermentating do to the nutritional value of the chokes?
Breaks down the inulin into fructose.
Great job Mark will try this this summer. How long do the flowers last, and when to plant in seq
Thank you and yes get into growing them! Flowers are pretty long lasting a plant seems to always be flowering in growing season. Plant the tubers end winter or beginning of spring and by mid-spring they should start sprouting. Cheers :)
DONT plant them in the ground!! Pots yes.. ground no. They can run rampant ;)
Yes, very good tip! Thanks :)
I planted some supermarket tubers last week down here. Will be interesting to see if they come up. Is it junior NRL that you coach? I coach junior AFL down here.
Yes I'm the same I coach the Moreton Bay Lions U11's (next year) our ground hosts the NAB cup each year it's a pretty good facility but like all clubs it needs more work and money! Here's to a better season for the bombers next year (the the lions...) ;)
Self Sufficient Me yeah, we can only hope. I coached 11s this season too. We won the last 8 games straight to finish on top, then choked in the finals, getting done after the siren.
@@Selfsufficientme Mark, I fermented a few batches to your recipe, but after trying them after 3 weeks, found them too salty. Do they taste less salty as time goes on? I like the texture after fermentation.
Funny i am eating them as i watch this but roasted and they are beautiful ... gotta try this fermenting ..
AssaLaM
Thank YOU
Mark, that's a startlingly strange opening with you peaking out of a dumbwaiter. I had to laugh before I got to the good stuff! I hear it's more of a gas problem when eaten raw, and not so much for most if cooked. What'da say about that? I'd like to give it a try, my family would be scared of the gas, but I'm game. How long does it keep once fermented? I don't have the set up for ferementing but this is something I've wanted to start. Thanks a lot.
The tootin' power LOL I wonder if you leave it in the ground will they stay crunchy.
Yes they do stay crunchy if left in ground all through winter and then start to soften in spring when they regrow. Cheers :)
Largest chokes I've ever seen. I like your fermenter I use something similar but the lid on mine is plastic and screws on.
A screw lid fermenter would probably be easier to be honest. Cheers Dale :)
Hi Mark, Very simple and effective ! I love pickles so might try these if they taste the same :)
Yes give it a shot Raf! Cheers mate :)
AHHHHHHBWAHAHAHA,,AHHH..HOOOO.BWAHAHA! Fartichokes!..bwahahaha. ohhhhh..k..love this. Now I have to rewind and try again..Thank you Mark
Could you also add some spices, like peppercorns and garlic cloves, in the mix or would that disrupt the fermenting process?
Yes you sure can add all sorts of spices etc to the mix and I'm experimenting with more and more different ingredients to create flavours with each new batch I make! Go for it!
All right! Let's make new flavors; I'm adding gummy bears to mine. Hahaha, just kidding; thank you for the response and happy growing!
I would leave the garlic out. Garlic is anti bacterial and sometimes it disrupts the fermentation. Or totally spoil it somehow. I do a lot of Asian fermentation. Korean kimchi uses garlic. Chinese not always. In my hometown garlic can be pickled. But better to pickle in a separate jar because they give out weird taste to other veggies and they get soften too fast compare to ginger/radish. U don’t want mushy garlic mixed with your crunchy sun choke.
Can you dehydrate these and make flour?
Yes. You can either slice them raw and dehydrate, or you can boil them, mash them and spread them on parchment paper to dehydrate. You can 'grind' them in a food processor or blender.
We can most of ours; Plain and used just like plain canned potatoes in soups, stews and breakfasts. As pickles, and I swear, they're better than cukes. Relishes and such.
Can it be dehydrated and stored? Can it be canned for future use? If so how best to prepare?
Chipped and dehydrated and either reconstituted for cooking, flavor as needed with a little bit of oil and herbs for a potato chip snack, or grind into flour. Can be boiled and mashed and dehydrated and used like potatoes or flour. We can most of ours; Plain like potatoes, pickles, relish and more. They are so much better than cukes for pickles!
@@blaineclark Don't know if you're still around but I'm interested in knowing how you can them. Do you do just like potatoes? Do you peel them first? Looking for ways to save my harvest. Thanks!
Could not find this recipe on your website
Hi..... 🎥👍👍👍
Hay manera de escucharlo en español?
What is the name of the canning jar with the glass on top??
Mason jar
Can you eat the leaves or flowers?
Every part of the plant is edible. I grow three varieties, Stampede I bought online that grows 5' with white knobby roots. The flowers are tender enough to toss in a salad. They smell like chocolate but taste like the roots. A feral (wild) Fuseau I found in the woods nearby that grows up to 12' tall with white carrot shaped roots. The flowers are too tough to eat raw, but steam or boil down fairly tender and are similar to squash. I made wine with some. I boiled them for 15 minutes and used the broth with sugar and raisins for natural yeast, no other additives. A very different flavor, not bad, but so different I can't describe it. I use the whole flower, bud and petals. The third is a red knobby one that I found in a small flower bed in town. I got three roots and divided them last fall for the first time. I haven't sampled them yet. They grow about 6' tall and the roots resemble the Stampede, except for the red color.
The leaves can be used like grape leaves for Mediterranean wraps. Leaves on the lower part of the stalk can be very large. I don't know if they can be eaten alone like spinach, I've never tried them that way.
The stalks are very tough, but can be fed as fodder to some animals. They're a medium grade fodder, not as good as Alfalfa, about like Timothy hay. They also have to be gathered while quite green which pretty much ruins the root crop so there's no real reason to do that. I have a small electric chipper I use to chop the dead dried stalks over the plot when I pull them, then when I dig for the deeper roots, I turn the chips under. They've helped enrich and loosen my soil.
i have to wonder if the stalk is like nettle, or flax, which as we know, make wonderful threads...
thank you so much for sharing...!
Amazing info thank you.!
How about sideefects ,gases,stomack upset.?No for noreason is called fartichockes.
God what you think about a vacation ? Nice to visit Jerusalem and full your stomack with good food in encouraged them for Bethel at Frettas Haiti ..ohoh GOD THAT SUPERB..
Where can I find the glass discs you use as weights? It is in the video at 9:55.
The glass discs are actually just glass lids from smaller "Weck" jars - if you are still having trouble finding some let me know and I can give you more exact information on where to buy. Cheers :)
Please let me know where I can buy them.
Which country?
Self Sufficient Me Los Angeles, California, United States of America
Dvean Shahnazarian Have a look here it seems they sell the lids seperately :) goo.gl/NBA9UB
I farted just thinking about them. Good one!
1 tbs per 1/2 gallon salt is PLENTY!
LOL! Sorry, your intro I found really funny. Mostly because I didn't notice you at first in the dark window and it was subtly creepy. :)
Creepy Mark they call me... LOL cheers ;)
Why not grate them like sauerkraut, more work though....
+HMFamilyLife ECUADOR & BEYOND that's a great idea. I'll try it this season as I have some ready to make now. Thanks for the suggestion! :)
just did this, few days ago….I have to do something with the tonnes of tubers before they again sprout out all over the garden…
grated them into nearly transparent thin slices, mixed some salt under them, let it sit for some hours and then filled it into jars, densely packed with a lil extra salt on top but no additional water….in a few weeks I can give a review ….or be placed into soil, who knows
already mixed thin slices into last batch of kimchi = just great ! their sugar content seems to speed up fermentation as well…became quicker sour than the other kimchi jars
btw not only a good crop for the subtropics
grow them in the german-danish border region (scandinavia so to speak) and have to say, that they are quite obnoxious ! don’t even plant most of my sunchokes ! most plants developing out of forgotten tubers to 3-4m tall jungle weed in no time ! not even the mighty slug army of my garden can really harm them, altough they attack and eat a lot of sprouts down to the ground, several times a season
ah ja here it was
experiment turned out to be a failure : slightly sour, most likely due to some vinegar I put on the top (salt not able to draw enough liquid out) but after around 4 weeks of "fermenting" it got spoiled ....the bad, real rotten sour way !
I recommend to kimchi them up and eat them between week 1 and 3 - nice on rice if not overheated
over I would say, 60 or 70 degree celsius they turn artichoki and start to dominate other flavours
5:55 One tbls of sea salt per cup of water doesn't sound right. Did you mean to say one quart of water?
+Scott Wasinski you can use less salt but no it wasn't a mistake. Much of the salt gets eaten by bacteria during the fermentation process.
That was a very creepy intro 😁
Yes even I must concede it was a little creepy LOL cheers :)
It wasn't. It was interesting angle
@@Selfsufficientme Another episode of "The Midnight Pickler"
Sky Dog that’s funny AF!!!!
Does it take the farts outta them?
I think it does help yes :)
Great vid Mark sorry but I REALLY don't need more wind cabbage and curried eggs works fine !! Haha !! Seeya Rob
Cheers Rob! :)
Oh you mean soccer 😁