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Jerusalem Artichoke, aka Sunchoke: a Survival Plant (stacylynharris.com)

submitted 1 year ago* (last edited 1 year ago) by poVoq to c/farming

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I had never actually heard of this plant before 🤯

The Wikipedia page has some more interesting details.

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[–] Sludgehammer@lemmy.world 1 points 1 year ago (1 children)

I tried fermenting juiced sunchokes into alcohol one time. I've never seen anything ferment that fast, however when it was all done the resultant "drink" had a "dirt in a old boot" sort of flavor. I know that in some areas of the world it's used to make a distilled spirit, so maybe that would have made it drinkable, however I didn't have a still to test.

I also tried lacto fermenting them into pickles. Once again they fermented vigorously, but the resultant pickles were horribly sour and they made my teeth feel rough and gritty after just a few. The flavor wasn't great either.

[–] poVoq 2 points 1 year ago

Interesting observation. I would guess it is because these do not contain starch, but rather some fructose sugar polymer and that probably favors different bacteria and yeasts in these processes.