Thank you! Yep, great texture! Since I don't add any water, they remain kind of crunchy and very satisfying to eat!
No, thank you for your interest! @fartsparkles takes interest in Jerusalem artichokes: User name checks out! lmao
Actually it does! (At least in our experience) I didn't find any hard scientific evidence other than: "fermenting something make it more digestible". Plus salt-lactofermented food tend to be eaten in small proportions as a side... I can't say if the results would be the same with a full sunchoke soup.
When the tubers are thoroughly washed I slice some, shred some, mix with 1 to 2% of sea salt, add whatever available herbs I have in the garden, put them in jars and that's it, done! The middle one is a kimchi-like fermentation so: ginger, onions greens, fish sauce, gochugaru and whatever you fancy!
Try it it's delicious! I had a truckload of them in my garden and had to do something before they regrow... What better way to lactoferment them?!
If anybody's interested I made a video where I made them! The part about fermentation is around 3:20 (I know it's been a long time but better late than never!)