Recipe | Sunchoke Soup And Fermentation
It takes about 10 months long to get the sunchoke harvest and you must have a plan when you harvest them because they can go bad 3-4 days after you harvest them.
In this video, we share our game plan to not waste any of your sunchoke harvests. I'm sharing my sunchoke soup recipe that we store and freeze for later use and show you how fermentation puts the rest to use.
Sunchoke Soup, Base Recipe: (In this video I show you a way you can adjust this recipe for preference)
1/4 c of oil
1 lb of sunchokes (cleaned & chopped)
2 small yellow or red potatoes ( cleaned & chopped)
1 medium yellow onion (chopped)
3-5 cloves of garlic (chopped)
pinch of dried chilies flakes
6 cups of water, vegetable stock, or chicken stock
2 bay leaves
salt (Redmond Real Salt is the BEST- coupon code below)
Redmond Salt:
https://shop.redmond.life?afmc=NG2020pepper
For Fermenting Sunchokes, you will need:
1 qt jar w/fermenting lid& spring:
https://amzn.to/33HvL8Jdistilled water
1 tbs salt (Redmond Real Salt is best)
1 tsp or preference of dried dill
1 tsp peppercorn
1 tsp pickling spice
a handful of garlic
sunchokes (as many as you can fit)
Adjust the recipe to YOUR preference!
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#sunchokes #Ferment #soup
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https://www.youtube.com/watch?v=VBvizOF7f3Q