You are viewing a single comment's thread from:
RE: Plant This Gut Healthy Food And Eat For Life!
They ferment really well, and lose some of their undesirability in terms of gaseous emanations that way. And they're pretty plants! I put red leaved cannas near them for a color splash all season long.
Thanks for the tip! How do you go about fermenting them? With an activator or just as you would cabbage for kraut? I don't really get gassy from them but I know some people do so this is good info! And anytime I can ferment something I'll give it a try because that is just added benefits.
I almost never use an activator, and use the jerusalem artichokes in veggie mixes. One teaspoon of salt for every pound of veggies, covered with water, in an airlock jar. 4-5 days. Add some whey or kraut juice (preferred for me) if you want to - changes the flavor. Easy peasy. They're really good fermented.
Good to know. Thanks! I'll try that with some of these. :)