Fascinating vinegar chat, thank you. And I'm going to try fermenting our homegrown Jerusalem artichokes. In Bulgaria they're known as zemni yabulki, earth apples, and sometimes get fermented in with the big vats of fermented cabbage that families make every autumn.
Sounds delicious! I find fermenting artichokes significantly decreases their unfortunate side effects. Are they grated into the cabbage or left in larger chunks?
If I remember rightly, they're done in slices, and put in a mesh bag inside the vat of cabbage, so they can be pulled out easily. (When people ferment cabbage here, they do it in enormous plastic tubs, rather than regular jars.)
Glad to hear fermenting reduces the fartichoke effect. My OH finds them really hard to digest.
Fascinating vinegar chat, thank you. And I'm going to try fermenting our homegrown Jerusalem artichokes. In Bulgaria they're known as zemni yabulki, earth apples, and sometimes get fermented in with the big vats of fermented cabbage that families make every autumn.
Sounds delicious! I find fermenting artichokes significantly decreases their unfortunate side effects. Are they grated into the cabbage or left in larger chunks?
If I remember rightly, they're done in slices, and put in a mesh bag inside the vat of cabbage, so they can be pulled out easily. (When people ferment cabbage here, they do it in enormous plastic tubs, rather than regular jars.)
Glad to hear fermenting reduces the fartichoke effect. My OH finds them really hard to digest.