Kimchi-style fermented Sunchokes

Using the age-old process of fermentation, these root vegetables make a
nutritious and flavorful kimchi.

Servings: 1 quart jar

Author:

Side Dish Appetizer condiment

root vegetables lacti-fermentation sunchokes

Instructions

1 After washing and slicing the sunchokes and carrots, soak them in the brine
solution: 4 cups water and 2 tbsp. salt. Submerge the vegetables completely in
the bring and let soak for a few hours or overnight. Use a plate with a weight
on top to keep the vegetables submerged.

The purpose of the brining stage is to draw out the moisture from the vegetables
and help them to soak up the seasonings.
2 In a blender, add the onion, scallions, chilis, turmeric, soy sauce, sugar,
salt, vinegar, and garlic. Blend into a paste and add water as needed if the
paste is too thick and stalls the blender.
3 After the brining process, drain off the brine. (reserve a cup of the brine).

Add the paste to the brined vegetables and mix well.
4 Using a clean 1-quart glass jar, fill the jar with the vegetables and pack them
down well. Leave a 1-inch space at the top of the jar. Make sure all of the
vegetables are below the surface of the paste and add some of the leftover brine
to the top of the jar to make sure the vegetables are submerged fully.

Sandor suggests weighing down the vegetables with a jar of water or a zip-lock
baggie filled with some brine.

Cover lightly with a towel or set the lid on top. This will allow for gases to
escape while the fermentation process takes place.

Put the jar in a dark, cool place. Check the kimchi every day by tasting and
checking to make sure vegetables are still submerged.

After 7 days, place the jar of kimchi in the fridge. Enjoy!