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
- First sterilise the washed jars in an oven (for 15 minutes in 150C) and rubber bands in boiling water (also for about 15 minutes).
- Wash the Jerusalem artichoke thoroughly then peel the skin. Cut into bite size chunks, julienne or slices.
- 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.
- 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”).
- Close lids, making sure the rubber rings adhere well to the glass. Secure the lids with metal clips/lock.
- 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.
- 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.