No, thank you for your interest! @fartsparkles takes interest in Jerusalem artichokes: User name checks out! lmao

Actually it does! (At least in our experience) I didn’t find any hard scientific evidence other than: “fermenting something make it more digestible”. Plus salt-lactofermented food tend to be eaten in small proportions as a side… I can’t say if the results would be the same with a full sunchoke soup.

When the tubers are thoroughly washed I slice some, shred some, mix with 1 to 2% of sea salt, add whatever available herbs I have in the garden, put them in jars and that’s it, done! The middle one is a kimchi-like fermentation so: ginger, onions greens, fish sauce, gochugaru and whatever you fancy!