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kimch-style sunchokes

Kimchi-style fermented Sunchokes

Using the age-old process of fermentation, these root vegetables make a nutritious and flavorful kimchi.
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Servings: 1 quart jar
Course: Appetizer, condiment, Side Dish
Ingredients Method

Ingredients
  

  • 2 medium carrots, sliced thinly
  • 7-8 medium sunchokes, washed and sliced thinly
For the brine
  • 2 tbsp. salt
  • 4 cups water
For the paste
  • 1 medium onion, roughly chopped
  • 1 bunch scallions, roughly chopped
  • 2 dried chilis - medium spicy
  • 1 tsp. powdered turmeric
  • 1 tbsp. soy sauce or Bragg's Liquid Aminos
  • 2 tbsp. sugar
  • 2 tbsp. kosher salt
  • 2 tbsp. apple cider vinegar
  • 3 medium garlic cloves, peeled
  • ½ cup water

Method
 

Brine the root vegetables
  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.
    fermented sunchokes
Make the kimchi paste
  1. 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.
Pack the jars and begin fermentation
  1. After the brining process, drain off the brine. (reserve a cup of the brine).
    Add the paste to the brined vegetables and mix well.
  2. 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!
    Sunchoke kimchi