Sunchokes - from garden to gut (permaculture living non-monetised)
ฝัง
- เผยแพร่เมื่อ 6 ก.ย. 2024
- Patrick and Meg reveal some of the delights of Jerusalem artichoke, AKA the sunchoke. A drought hardy, gut healthy and generally useful plant for the home and community economies. Did you say fartichokes? Not after they've been through Meg's lacto-fermentation process.
![POLYCAT - ข้อความรูปยิ้ม [Music Video]](http://i.ytimg.com/vi/lBhIgPGCgbI/mqdefault.jpg)
We, in Turkey, cook them togother with celeriac root, orange juice and some onions. It makes a very delicious cool dish with olive oil.
This sounds amazing. Thank you.
Besides pickling them: I keep my unchokes after cleaning them thoroughly in a plastic bag with some paper towels to replicate to absorb the moisture and to replicate soil in the ground for almost a year in the refrigerator drawer. This way it saves them from worms chewing on them in the ground
Just harvested 10 gallons of the chokes. Using your method to ferment about 4 gallons of them. I love the flavors that are developing. I decidedv to throw in a handful of cardamom pods and 4 anise stars. Truly lovely mild flavor.
Thank you for sharing. ❤
I'm a professional brewer, and I love fermenting things. My wife is an avid forager and just discovered a huge patch of Jerusalem artichoke on our land, and I can't wait to ferment it.
Hi...Thank you for this video. i am new at this so this may be a dumb question, but doesn't pickling require vinegar? Or are you fermenting and calling it pickling?
@@ChavaLeBarton A lot of people, especially Americans, call fermenting pickling for some reason.
The taste has a tang like vinegar. Not so strong
😂 “Musical bottom”. Excellent information. Thank you.
Meg not only a master fermenter but a poet too..never thought of tears as brine bur now I do😁❤
It's so charming that you mostly look into the face of the people around you instead fixing the camera lens. No artificial behavior. Love that. And your videos are very substantial. Thank you for sharing your experience with us.
Thank you so much for this!
great content creator.
Gobsmacked!
I have sunchokes and I am in love with the idea of pickling now! I may watch this a gazillion times it is so much fun!!!
Yes, charming. That’s the appropriate word to describe this video, especially her pickling process.
I sliced them thinly, added parmesan sprinkles and seasoning and baked them at 275 F. So delicious!
Wanted to express my appreciation for the information you are sharing.
Fun fact, in the past, sunchokes I have grown never produced flowers (season not quite adiquate) bit they still produced TONS of tubers! :)
I'm in my third year growing them. First 2 years no flowers. Nearly October now and they are just starting to flower. I'll collect seeds. Mine are 12ft tall. I've watered throughout summer with 1:10 urine and rainwater.
Thanks! I just used this recipe for 5 quarts of sliced squash. I added a 1/4 teaspoon of black tea for the tannins and a couple of slices of jalapeños for an extra little kick. I’ll do the same this when it comes time for my sunchokes to be ready.
I saw a presentation on pickling. Like you, the presenter mentioned the probiotics that develop. There are actually more probiotics in the home pickling than in those expensive pills from the store. So, pickling seems to be the way to go.
Thank you Patrick and especially you Meg. Fantastic warm video brought me back to the time spent with my mother in the kitchen. I would just like to add that the sunchoke or topinambur, as it is called in Ukraine, is a panacea for the treatment of diabetes type I & II. God bless both of you!
Fermented or any way?
OMG Meg you are ADORABLE😳😍
I could listen to you talk all day.. “I don’t mind having a musical bottom “
“ A little dirt is fine”
My goodness you are my kinda woman. Your man is truly blessed.
Thank you for this idea
I’ve grown chokes for years but never pickled them. I like soup with celery root, coconut milk garlic onions etc then purée it all its a holiday favorite here in Northern California .
Cheers Dear
Stay Precious 🥰🌹🌺
So far your recipe seems to be the easiest and best
I’m doing this today
Inspired by Meg, I am making a half gallon of Jerusalem artichoke pickles. Yes, I sang the brine song. You two are both wonderful and your love of the subject clearly shines through thank you for sharing your knowledge and enthusiasm and love.
Hi Meg, l love how you add so much flavoring/spices to your ferment! While watching this video, you mentioned brining heavier for olives. I am in Arizona and we have olives trees here. I came accross an Eastern European here, who said she uses a cat hair brush (open wire) to poke holes in dry olives by laying them on flat surface and scoring them first. This method does not require numerous heavy salting l think. Please let me know how it goes for you, if you try this method
Very interesting recipe. We really enjoy Jerusalem artichokes because we can harvest them in the middle of winter and they are so fresh.
Making some today! Winter in the USA, Kentucky. So glad I stumbled upon your videos, we live similarly and appreciate new tips!
A close relative to the sun-choke is the Yacon, which, besides the reproductive corms, has large sweet-potato-like tubers which are delicious raw, and about 5 times the volume of the corms.
Awesome Meg! So lovely to get to know you in your neck of the woods. I think I learnt a bit via osmosis around you there :) I am sure we will meet again. In the meantime, please consider me an online fan! About to plant some sunchokes first time...
Thank you for sharing. Keen to try this out. No more sore tummies 😃just lots of yummy.
Meg, I love your song. 😁
It is the inulin contained within them that both causes the gas and feeds your gut microbiome. Your gut is supposed to get used to them and the gas should go away, but everyone is slightly different.
The painful bloating is actually a sign that your gut microbiome is changing for the better, but it should be done gradually. Painful gas means you ate too many too soon.
Nice video, my wife likes fermenting foods so she will love this.
Meg, you are truely charming. Thank you.
Beautiful ferment. Love your song. I'll sing it every time I push vegetables into the brine : )
I've never watched any of your videos, but Meg is such a beautiful soul. I'll be looking forward to seeing more videos.
I will certainly do this after the first frost, another veggie to ferment. Thank you! Love from France
The real deal. Thank you for showing us that. You are the change. ❤
I pickle using vinegar and use a few as appetizer when eating food. Thank you for sharing. same can be done with garlic which last years.
We just harvested some! I didn't know you could pickle them. Thanks!!
I’ve been growing them 12 years on my tiny homestead in Canada!! 💛🌼
Thank you beautiful beings. I have just put some jerusalem artichoke in the ground for the first time so I'm really excited about this!
I’m so glad I found your channel. I’m planting sun chokes this weekend and am looking forward to growing and fermenting them. People think of me as weird because a man gardening and pickling and such. The world is uncertain for sure and to be self sufficient it a must. I as well subscribed to your channel to learn more.
Do good and be good in the world ❤
Oh Meg, I could listen to you all day. Still learning krauting. I will try growing some artichokes down my allotment. Love, love, love your videos. Many many thanks. x
If you grow multiple varieties you can produce seed from the flowers. I grow 6 varieties in zone 9b, California, and generally get 6-10 seeds per flower after the finches have their way with the seeds. some flowers won't produce any due to incompatible pollen so grow as many varieties as possible to increase seed production and create your own hybrids.
Great video,
I remembered where I had seen this flower on a walk recently, we went back today and foraged our first lot of sunchokes. Can’t wait to try your recipe 🌱😊.
Thank you for inspiring me.
I should go plant these here and there all over town along the edge of green spaces like Johnny Appleseed.
Would you say that fermenting reduces the inulin as much as baking or slow cooking them? Based on how much gas is released on average
Yes. Freezing. Fermenting. Cooking for an hour or more. Cooking with an acidic ingredient are ways to convert the Inulin into fructose and losing the gas.
Such a treat to see a new video. Thank you for the regular uploads. 💕 This one’s serendipitous (just planted sun chokes this morning). I love learning about pickling, thanks to you and your approach. P.S. “Musical bottoms” - I love your thoughts. They are healing!
I love you guys. Thanks for sharing. Your stories give me hope and inspiration.
I can't say enough good things about this wonderful video. Thank you!
Got some at farmer's market yesterday. Prepped this morning! Not to wait...
THANQ FOR EVERYTHING AMAZING JFK GRACE ❤🎉
Many thanks for your kindness and generosity of helping throughout your knowledge, with the gerusalem artichoke you can although eat the leaves when they're still tender just cook as spinach.love from ouestern France.
Excellent! It was great to hear about the vinegar at the end I was wondering about the difference between the brine and vinegar for pickling which is clear now ! Thank you 🙂🙂
I have been wanting to grow these, and was so happy today when pulling out volunteer "sunflowers" and found tubers in the roots.
Cool- Aussies! I just bought my first ever house and have my first ever backyard. (Im nearly 62, andi need it to be not too hard on my many-injured body). Leaving Melbourne. My house is in Warracknabeal. I don’t know yet where you ate but I’m sure --because you speak here about ‘drought tolerance’. - that your videos will be helpful for me. Great to find you mate. And I keep hearing this term: ‘Food forest’. Looking forward to learning. Thank you
Thank you for showing us how you ferment your sunchokes, it was very interesting.
Excellent info about the other leaves to use. Thank you for this. They do look beautiful xxoo
Amazing humans. Thank you for the song and recipe!
Love your family video! And… you have my outside dream kitchen!!!!!!
I love your practical advice, “not going to worry about a little bit of dirt! “And that they last 6-12 months! And …if under the brine everything’s fine! ( i would have thought i’d have to scrub or peel them.) i have a huge patch growing and only knew them as fartichokes and never ate them! But I definitely am going to ferment them! what will be, will be!!!
Content rich and wonderful sharing of knowledge. Thank you both. Generous and amazing sharing spirit. Could you possibly tell me about the shredder that is being used? It appears safe and not overly loud. I'd very much like to get a simple, non over motorized one for my garden.
Musical bottom lol. I love that line.
Your hair is so pretty.
I just started fermenting vegetables last season and this year I planted sunchokes. Cant wait to put the two together. Thanks for the info.
I just sliced into soup! So good!
last year i had only 2 plants of topinambur, this year i have 100. found some of them along dry river and others took abandoned by gardeners, they were too small for them to eat.
Hi to both of you! Thank you for sharing your knowledge. Love your. Style of fermenting, Meg! I just harvested some sunchokes, I’ll ferment it your way.
Liked & subscribed. ❤️
Oh, my gosh, I just love you guys. So funny but also good information. I just harvested my first ones.
I'm so excited to try this! I love these so much but they really hurt my stomach. They're such a good grower too that it kills me not to have a use for them. Thank you so much!
Thanks for your honest opinion of the plants
First of all thank you for sharing your knowledge. Hoping to plant some this year! As far as I’ve always known “pickling” involves VINEGAR. While “fermenting” uses SALT BRINE. So you love fermenting… not pickling 🙂
Google agrees…
An easy way to remember the difference between the two despite their overlap is that pickling involves putting food into an acidic brine to produce a sour flavor, whereas fermenting gives food a sour flavor without any added acid. Pickling is often the least healthy choice in terms of these two foods.
I have just found your channel and I am a fan already .. binge watching here
Absolutely loved this video!! Can't wait to get a harvest from my 6 chokes I have planted and try this, Thank you so much!!
This made me so happy to watch!! 🌞 thank youuuu
Oh my goodness - love this!! I've got a lovely patch of Sunchokes, and love your brine song 🎶 and joyful philosophy!
love your video content guys......"I loved the film creatures of place" years ago....i'm excited and hopeful to see how your family lives. keep it up:)
I think you just inspired me to go ahead and mount that sink that has been waiting a couple of years! I am going to ferment some this year because I am going to have a big crop.
very well explained very well you showed them , Thank you very much for the video .
Bellisimo e Bravissimo
Really enjoyed your video, from Texas!
I'll make this recipe before the winter frosts.
Thank you for taking the time to post this vid!
Thank you for sharing your knowledge with us, your family is lovely and inspirational.
Thanks for the good info here and your feral nettle video. Subscribed.
Thankyou for this informative video..I have bought a drawf elderberry bush and can't wait for it to start producing!!
Thank you so much for sharing this wisdom!
Oooo star anise 🌟 Thanks for this🇨🇦
Meg please could you share a video on your cheese making? love the amazing generous work you are producing as a family. It really helps !
I harvest mine later in the winter as they get sweeter after they got some frost. The stalks I leave to die down naturally, and then break and dry them for kindling.
Oh wow I tried sunroot for the first time ever this year. They were a great addition to my veggie soups, but also pretty crispy and refreshing raw! Also never heard of a food forest, but I'm very interested!
Thank you for this video. It was very informative and entertaining as well. You are a great teacher.
Hey guys! Came across from happen films podcast (I'd also seen your video a while back but didn't realise you had your own channel). Just wanted to say what you are giving to community is much greater than you probably realise - and I know not having the two way street of seeing your impact in person can't really be replaced by a message over the internet, but it is something. So thank you.
Thanks AoZaB! inspiration is always networked in making the world more beautiful, more alive and more unfucked. Thanks for connecting, sharing your love and returning that spirit of inspiration.
@@artistasfamily You are very welcome
Great video and Meg you are so sweet! I have to start growing these. Thanks for the harvest bits Patrick. BTW - LOVE your water setup!
Terrific info! I love your food forest. And fermenting the chokes looks terrific.
I also keyed in on Meg's comment about 'embracing uncertainty'. That speaks to me, right where I am, at this point. We do *not* control our lives!
Thank you for all the leaf suggestions, I don’t have grapes, but I have horseradish and blackberries.
New sub here! Thanks for the list of tannin leaves AND the JA tips!
Great video. Love ur spirit
I am so excited to be learning from you! I think it will be a good weekend to binge watch your videos.
I love your philosophy. I just bought sunchokes from the produce market.
What a beautiful video! Thanks for sharing!
I'm so excited to learn that you can ferment sunchokes. We have a nice stand of them on our homestead. I have stored them in wet sand for the colder months, but some always spoil because we can't eat enough of them due to the gas. I'm so happy we will be able to enjoy them much longer without the stomach discomfort! Thank you for your informative video!
boil em in vinegar or lemon juice then roast
That tutorial was splendid. Fabulous educator. Thank you, I learned so much!
Meg thank you for all the great information! My husband and I are going to harvest and ferment some chokes later today 😊
Enjoyed this valuable video ! Thanks.....wish I could find sunchokes...would live to grow some ......had some many years ago at a house we rented.....do not seem to be around anymore ! I sure loved them though !
you all are so smart !
"embrace uncertainty is a skill we need to develop".
Yes, in America, people are afraid of their own shadow! They need FDA approved recipes and follow it exactly to every jot and tiddle!
thanks! such a fun and sweet vid! Informative too!
I would love to know about the shredder! And thank you for ALL of your videos. I am lacto fermenting the sunchokes now using many of your ingredient suggestions!
Fascinating, Thank You so much for sharing so much of your knowledge and joy!! shalom
Thank you so much. I'll grow them again now I know what to do with them 😊
Thank you so much Meg ! And Merry Christmas . We grow the sunchokes in our garden and had problems with the gases. I follow your amazing instructions , but didn’t add lemon . I added fresh oregano , all spice black pepper , fresh dill and the rest you instructed . After 30 days was amazing! Crunchy with a great flavor of dill , oregano and garlic . What I don’t understand is the white liquid at the bottom of the jar. I used a 2 liter jar like yours . All the jar became a cloudy white liquid . Is this normal due to the macro fermentation ? Hope you can reply soon . We almost are finishing it , as we gave to family and for us ! Now we know how to use the sunchokes without the stomach discomfort . Thanks a lot !! Diana
Hi Diana and many thanks for your feedback. Yes, the brine goes cloudy with this ferment, and white suff always appears at the bottom of the jar. I guess it's some kind of yeast. When you have eaten and shared all the sunchokes, be sure to strain the brine to drink or add to soups and stews. It is like liquid gold. Of all our brines, the sunchoke brine is our favourite, followed closely by pickled garlic brine. Enjoy! Much love from here. Meg x
Hi Diana and many thanks for your feedback. Yes, the brine goes cloudy with this ferment, and white suff always appears at the bottom of the jar. I guess it's some kind of yeast. When you have eaten and shared all the sunchokes, be sure to strain the brine to drink or add to soups and stews. It is like liquid gold. Of all our brines, the sunchoke brine is our favourite, followed closely by pickled garlic brine. Enjoy! Much love from here. Meg x
Thank you so much Meg for your fast reply . I will tell my mom to add to her soups . So I understood I need to strain the liquid and leave the white sediment in the jar and not consume it ? Or mix the sediment with the other liquid and then consume
It ? Thanks a lot . I took some to
My family today and they like them so much . 🤗
Hello Meg . I told my mom to strain it as you informed , but she got confused and strain it , but used the white sediment that remained in the jar instead of the liquid . Hope still good . I don’t want to tell her that he made a mistake considering she is well .