The Dishes

Lacto Fermented Jerusalem Artichokes

Prep time: | Cook time: | Serves 3-4

  • 500g washed and peeled Jerusalem artichoke
  • 2 red chillies
  • 4-6 thumbs ginger
  • 4 cloves garlic
  • 4 pieces makrut lime leaves
  • 1 tbs cooking salt/lake salt
  • 1L hot water
  • 2 of sterilised 500ml size Weck or Ikea Korken jars
  1. First sterilise the washed jars in an oven (for 15 minutes in 150C) and rubber bands in boiling water (also for about 15 minutes).
  2. Wash the Jerusalem artichoke thoroughly then peel the skin. Cut into bite size chunks, julienne or slices.
  3. Place the flavourings at the bottom of each jar: 2-3 pieces of ginger, 2 cloves of garlic, a chili and 2 pieces of makrut lime leaves. Then top with the sliced Jerusalem artichoke. Make sure there is about 5 cm of space below the rim of jar.
  4. In a measuring jug, place 1 tbs of salt then dilute with 1L of hot water. Pour the brine into each jar, making sure it covers all pieces but leaving 3 cm space above the liquid (“headspace”).
  5. Close lids, making sure the rubber rings adhere well to the glass. Secure the lids with metal clips/lock.
  6. Leave them on the kitchen counter (not in direct sunlight) to observe how the ferment bubbles. If after a few days a whitish layer forms on the surface, it is harmless natural yeast (kahm yeast) and it will disappear as the fermentation produces more acidic environment.
  7. Depending on temperature, the ferment will be ready to eat in 3-4 weeks. If unopened, it will fully ferment and can be stored for up to a year. After opening a jar, store it in the fridge for up to two weeks. It’s a great condiment to be eaten with lunch, dinner, mixed with fresh vegetables in a salad or eaten straight from the jar.
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