I'd like regular ancestral cooking emails!
I am so happy that #jerusalemartichokes (do you know them as #sunchokes?) are still in season here in Italy as I’ve got quite a taste for them fermented. A week of lactic acid magic, with some added flavours (here garlic and black pepper) and they are crunchy and super yum.
Look good, don’t they? And fermenting them is a great way to get the prebiotic, inulin (which our resident gut bacteria need to do their work) in a less windy way than eating them unfermented.
Apparently these can be foraged by waterways here. When I find my personal forging and ancestral preserving wise Nonna (I’m looking for one!), I’ll ask her to show me some :-)