Pickling Jerusalem Artichokes (Sunchokes)

I was making pickles with Himalayan salt and fermentation and a special lid that fits wide mouth canning jars. The Jerusalem artichokes are from our back yard.

[crochetgottaloveit]

I am growing Sunchokes for the first time this year and I want to try fermenting some after seeing your video.
Many thanks for making this video! 😊😊😊😊

[FoodForestPermaculture]

Thank you kindly for the Intel . Peace

[rosewood]

Wow your chokes are huge. I hope mine are that big this year. Very nice video. I will make this when mine hare harvested. Thank you Deborah.

[thuffman]

Great video! I'm digging up sunchokes soon, and needed this type of information ... Thank you so much for sharing

[billybareblu]

Thanks for the video Deborah. I have never seen the perfect pickler before, but I will definitely get one to try out. Jerusalem artichokes are great, but I must admit, they are not my favorite for flavor, but I bet pickled like this they are wonderful. I will give it a shot!

[astrialkil]

Great Idea! Your the first I've seen who ferments Jerusalem Artichokes.

[Pepper]

thnx for sharing Deborah. I was looking for a video about how to ferment my sun chokes. I have them growing like crazy in my backyard.

[Pepper]

thnx for sharing Deborah, I am growing sun chokes, and am trying to find different veggies to use in culturing/fermenting vegetables.

[RedSpiralHandTV]

Hi there! I am new to naturally pickling and totally hooked on it. So, you may or not know that the inulin in jerusalem artichokes is very hard to digest so some people (like me) cannot eat more than small quantities when they are raw or prepared by normal baking or steaming. The native americans used to pit roast them overnight which rendered the inulin into a more digestible sugar. i've been wondering if pickling them would achieve the same thing. gonna try it with the overwintering ones.

[kmsy]

You are not suppose to use Pink salt, because of iodine instead use pickling salt .

[moranarevel]

do you have a follow up video on how well these did, how they tasted?

[notabrickinthewall]

thanks for the video. Looks so simple, wondering how much of that himalayan salt you used all together.You added some on the bottom and then some on the top. Can you let me know. I'm going to try this method. So all you do is cut up the pieces and add to a half filled jar with plain water and salt and then apply a bubbler lid for 4 days and then refrigerate