Jerusalem Artichoke and Groundnut (Hopniss)

[jcguarneri]

I actually just washed them thoroughly and fermented them whole in brine:

Ferments 2019

I did some whole Jerusalem artichokes this year. Just washed them and put them in a crock with garlic and caraway, then covered with 5% brine. They were done in just under a week. I used a whole head of garlic, which was probably a bit too much for my 2 gallon batch. If I were to do it again, I would probably scale back to a 3 or 4% brine, use less garlic, and add coriander. Maybe add turmeric to liven up the color a bit, as they don’t look particularly impressive…

Since I wrote that post, I feel like the flavor balanced out quite a bit. My brother really liked them and I sent him home with a jar. I should crack open another jar tonight and see how they’re faring. I like to take the pickled tubers and slice thinly.