Topinambur, sunchokes, Jerusalem artichokes, earth apples or sun roots… the names given to this somewhat strange tuber are nothing short of poetic. You can eat them raw or cooked but they turn out surprisingly delicious in a spicy ferment. In ‘Fermented Vegetables’, the recipe indicates to mix the topinambur with fennel. I made this easy version with topinambur only.
Type of fermentation: lacto-fermentation
Level: very easy
Tools: glass jar, large mixing bowl
1kg topinambur, peeled and cut into thin slices
2 cloves garlic, thinly sliced
3 cm fresh ginger, cut in thin matchsticks
3 tsp Aleppo pepper flakes
30 gr fine Himalayan salt (or other unrefined sea salt)
1. Mix the topinambur with the salt, ginger, garlic and pepper flakes in a large bowl until the vegetables release their liquid. Let the mixture rest for an hour and mix again.
2. Pack the topinambur in a glass jar and top with a weight. Close the jar and let everything ferment for some weeks at room temperature.
3. When you are happy with the taste, transfer the topinambur to clean glass jars and store in the fridge.