Salt-Brine Sunchoke Ferment

This blog post will be a quick one; I just want to get a little something foodie posted since we've been so busy with spring goings-on (plant orders, dormant grafting, planting, etc.) that we haven't posted any recipes over the past two months! 

So without further ado, this one is a thing you can do, but for which we didn't fully record our process so we don't have a full-on recipe for you. This is a salt-brine ferment that Steph made with some shredded sunchokes, shredded carrots and shredded kale + spices. She ended up with a ferment similar to sauerkraut, and with the added spices there was also a kimchi vibe too!

If you want to try this with your sunchoke crops, we'd recommend finding a sauerkraut or kimchi recipe to start from to get a salt-to-shredded-veg ratio and some idea as to how long to allow the ferment and the general how-to.  Fortunately, there are a host of online resources you can find about making sauerkraut and other fermented veggies so you won't have any trouble finding some resources. One that I like to use is Grow Forage Cook Ferment if you need a spot to start!

Wishing you a lovely spring planting season!

Jodi