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Pickled Jerusalem Artichokes

Jerusalem Artichokes grow so well, but are so hard to digest due to the inulin they contain! I’ve been searching for ways to make them easier on the stomach for ages and I had a hunch that fermentation might be the answer. After all, the problem is caused by bacteria inside the body digesting the inulin that the digestive system itself can’t digest, so surely getting bacteria to do their work before you eat these things must help.

This pickle is a simple lacto-fermentation, which relies on the fact that if you ferment an inulin-rich vegetable, inulin-digesting bacteria will be present in the random bacterial mix on the raw vegetables. I found a nice recipe suggesting spices to add to the pickle, which reminds me vaguely of Kimchi, and I’ll be tempted to add red chilis or sichuan pepper to the next batch if it the first one works out well. All I’ve built on that recipe is to figure out a nice way to mix exactly the right quantity/strength of brine and spices whatever your jar size, and to use European measurements.

But I have a load of artichokes still in the ground, so I’ll post my further experiments here!

The recipe, for 750ml of brine:

4 teaspoons salt

4 teaspoons sugar

2 teaspoons cumin seeds

2 teaspoons turmeric

Half a large bulb of garlic, roughly chopped

4cm lump of ginger, roughly chopped

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