Posts Tagged ‘Lacto-fermented jerusalem artichokes’

Lacto-Fermented Artichokes Revisited

Monday, December 5th, 2011

Having now eaten my my lacto-fermented Jerusalem artichokes for a number of days, I am ready to report to you that they continue to be great. Where the unfermented, cooked artichokes cause me problems, I find the lacto-fermented ones to be soothing and very comfortable in my stomach and intestinal tract. I find them very satisfying and filling. I don’t need as much food when I have lacto-fermented Jerusalem artichokes with a meal.

It is nice to be able to convert such a prolific vegetable as these artichokes into a food that I can use.

Ellis Hein

Jerusalem Artichokes, A Lacto-Fermentation Recipe

Saturday, November 26th, 2011

Jerusalem Artichokes, a member of the sunflower family, produces a nutritious tuber, long used as food. These tubers contain inulin, a substance beneficial for intestinal bacteria, but something I have found difficult to digest.

Sally Fallon, Nourishing Traditions, suggests baking the tubers for six hours. We have no oven so this is not an option.

But lacto-fermentation to the rescue! We tried lacto-fermenting raw tubers with little success. Yes, they will ferment, but I still can’t eat them. However, fermenting cooked Jerusalem artichokes produces a food that is both filling and soothing to the stomach and intestinal tract, a marked contrast to eating non-fermented ones.

The Recipe

  • Scrub, chop, and boil a quantity of Jerusalem artichoke tubers. Let them cook for about 45 minutes until tender.
  • Drain off the water and mash. Set them aside and allow to cool until they are no longer warm to the touch.
  • Measure the mashed tubers. If you have an assortment of pint and 1/2 pint jars, you can accommodate almost any measure by varying the head space you leave in the jars.
  • Add one tablespoon of Celtic Sea Salt and one Capsule of Spectrabiotic┬« for each quart of mashed Jerusalem artichoke. Mix well.
  • Fill the jars, leaving about one inch of headspace.
  • Put on good lids and allow the jars to incubate at room temperature for three days.
  • At the end of the incubation period, you refrigerate the jars. You can begin eating immediately.

Note: It seems necessary to use some kind of inoculants for this ferment. Since you are using a cooked vegetable, it is not likely to contain lactobacillus bacteria. I have not tried other inoculants and can only state that Spectrabiotic® produces good results.

By Ellis Hein

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