Sunchokes - from garden to gut (permaculture living non-monetised) 

We, in Turkey, cook them togother with celeriac root, orange juice and some onions. It makes a very delicious cool dish with olive oil.

Besides pickling them: I keep my unchokes after cleaning them thoroughly in a plastic bag with some paper towels to replicate to absorb the moisture and to replicate soil in the ground for almost a year in the refrigerator drawer. This way it saves them from worms chewing on them in the ground

Just harvested 10 gallons of the chokes. Using your method to ferment about 4 gallons of them. I love the flavors that are developing. I decidedv to throw in a handful of cardamom pods and 4 anise stars. Truly lovely mild flavor. Thank you for sharing. ❤

Meg not only a master fermenter but a poet too..never thought of tears as brine bur now I do😁❤

😂 “Musical bottom”. Excellent information. Thank you.

I sliced them thinly, added parmesan sprinkles and seasoning and baked them at 275 F. So delicious!

I'm a professional brewer, and I love fermenting things. My wife is an avid forager and just discovered a huge patch of Jerusalem artichoke on our land, and I can't wait to ferment it.

Wanted to express my appreciation for the information you are sharing.

Thanks! I just used this recipe for 5 quarts of sliced squash. I added a 1/4 teaspoon of black tea for the tannins and a couple of slices of jalapeños for an extra little kick. I’ll do the same this when it comes time for my sunchokes to be ready.

It's so charming that you mostly look into the face of the people around you instead fixing the camera lens. No artificial behavior. Love that. And your videos are very substantial. Thank you for sharing your experience with us.

Very interesting recipe. We really enjoy Jerusalem artichokes because we can harvest them in the middle of winter and they are so fresh.

Meg, you are truely charming. Thank you.

So far your recipe seems to be the easiest and best I’m doing this today

Making some today! Winter in the USA, Kentucky. So glad I stumbled upon your videos, we live similarly and appreciate new tips!

Thank you for sharing. Keen to try this out. No more sore tummies 😃just lots of yummy. Meg, I love your song. 😁

The real deal. Thank you for showing us that. You are the change. ❤

I will certainly do this after the first frost, another veggie to ferment. Thank you! Love from France

Inspired by Meg, I am making a half gallon of Jerusalem artichoke pickles. Yes, I sang the brine song. You two are both wonderful and your love of the subject clearly shines through thank you for sharing your knowledge and enthusiasm and love.

Thank you Patrick and especially you Meg. Fantastic warm video brought me back to the time spent with my mother in the kitchen. I would just like to add that the sunchoke or topinambur, as it is called in Ukraine, is a panacea for the treatment of diabetes type I & II. God bless both of you!

I saw a presentation on pickling. Like you, the presenter mentioned the probiotics that develop. There are actually more probiotics in the home pickling than in those expensive pills from the store. So, pickling seems to be the way to go.

I've never watched any of your videos, but Meg is such a beautiful soul. I'll be looking forward to seeing more videos.

I’m so glad I found your channel. I’m planting sun chokes this weekend and am looking forward to growing and fermenting them. People think of me as weird because a man gardening and pickling and such. The world is uncertain for sure and to be self sufficient it a must. I as well subscribed to your channel to learn more.

Awesome Meg! So lovely to get to know you in your neck of the woods. I think I learnt a bit via osmosis around you there :) I am sure we will meet again. In the meantime, please consider me an online fan! About to plant some sunchokes first time...

THANQ FOR EVERYTHING AMAZING JFK GRACE ❤🎉

Beautiful ferment. Love your song. I'll sing it every time I push vegetables into the brine : )

Terrific info! I love your food forest. And fermenting the chokes looks terrific. I also keyed in on Meg's comment about 'embracing uncertainty'. That speaks to me, right where I am, at this point. We do *not* control our lives!

Do good and be good in the world ❤

I can't say enough good things about this wonderful video. Thank you!

Thank you beautiful beings. I have just put some jerusalem artichoke in the ground for the first time so I'm really excited about this!

Oh Meg, I could listen to you all day. Still learning krauting. I will try growing some artichokes down my allotment. Love, love, love your videos. Many many thanks. x

We just harvested some! I didn't know you could pickle them. Thanks!!

I love you guys. Thanks for sharing. Your stories give me hope and inspiration.

Fun fact, in the past, sunchokes I have grown never produced flowers (season not quite adiquate) bit they still produced TONS of tubers! :)

Hi Meg, l love how you add so much flavoring/spices to your ferment! While watching this video, you mentioned brining heavier for olives. I am in Arizona and we have olives trees here. I came accross an Eastern European here, who said she uses a cat hair brush (open wire) to poke holes in dry olives by laying them on flat surface and scoring them first. This method does not require numerous heavy salting l think. Please let me know how it goes for you, if you try this method

thanks! such a fun and sweet vid! Informative too!

A close relative to the sun-choke is the Yacon, which, besides the reproductive corms, has large sweet-potato-like tubers which are delicious raw, and about 5 times the volume of the corms.

I have been wanting to grow these, and was so happy today when pulling out volunteer "sunflowers" and found tubers in the roots.

It is the inulin contained within them that both causes the gas and feeds your gut microbiome. Your gut is supposed to get used to them and the gas should go away, but everyone is slightly different. The painful bloating is actually a sign that your gut microbiome is changing for the better, but it should be done gradually. Painful gas means you ate too many too soon. Nice video, my wife likes fermenting foods so she will love this.

OMG Meg you are ADORABLE😳😍 I could listen to you talk all day.. “I don’t mind having a musical bottom “ “ A little dirt is fine” My goodness you are my kinda woman. Your man is truly blessed. Thank you for this idea I’ve grown chokes for years but never pickled them. I like soup with celery root, coconut milk garlic onions etc then purée it all its a holiday favorite here in Northern California . Cheers Dear Stay Precious 🥰🌹🌺

Thank you for showing us how you ferment your sunchokes, it was very interesting.

Many thanks for your kindness and generosity of helping throughout your knowledge, with the gerusalem artichoke you can although eat the leaves when they're still tender just cook as spinach.love from ouestern France.

Oh, my gosh, I just love you guys. So funny but also good information. I just harvested my first ones.

Amazing humans. Thank you for the song and recipe!

This made me so happy to watch!! 🌞 thank youuuu

Such a treat to see a new video. Thank you for the regular uploads. 💕 This one’s serendipitous (just planted sun chokes this morning). I love learning about pickling, thanks to you and your approach. P.S. “Musical bottoms” - I love your thoughts. They are healing!

I’ve been growing them 12 years on my tiny homestead in Canada!! 💛🌼

Excellent! It was great to hear about the vinegar at the end I was wondering about the difference between the brine and vinegar for pickling which is clear now ! Thank you 🙂🙂

Excellent info about the other leaves to use. Thank you for this. They do look beautiful xxoo

Content rich and wonderful sharing of knowledge. Thank you both. Generous and amazing sharing spirit. Could you possibly tell me about the shredder that is being used? It appears safe and not overly loud. I'd very much like to get a simple, non over motorized one for my garden.

Thank you for such an informative Video! And you’re a real Joy to listen to.

Got some at farmer's market yesterday. Prepped this morning! Not to wait...

Thanks for your honest opinion of the plants

I pickle using vinegar and use a few as appetizer when eating food. Thank you for sharing. same can be done with garlic which last years.

Great video, I remembered where I had seen this flower on a walk recently, we went back today and foraged our first lot of sunchokes. Can’t wait to try your recipe 🌱😊. Thank you for inspiring me.

I just started fermenting vegetables last season and this year I planted sunchokes. Cant wait to put the two together. Thanks for the info.

Hi to both of you! Thank you for sharing your knowledge. Love your. Style of fermenting, Meg! I just harvested some sunchokes, I’ll ferment it your way. Liked & subscribed. ❤️

Absolutely loved this video!! Can't wait to get a harvest from my 6 chokes I have planted and try this, Thank you so much!!

Love your family video! And… you have my outside dream kitchen!!!!!! I love your practical advice, “not going to worry about a little bit of dirt! “And that they last 6-12 months! And …if under the brine everything’s fine! ( i would have thought i’d have to scrub or peel them.) i have a huge patch growing and only knew them as fartichokes and never ate them! But I definitely am going to ferment them! what will be, will be!!!

Cool- Aussies! I just bought my first ever house and have my first ever backyard. (Im nearly 62, andi need it to be not too hard on my many-injured body). Leaving Melbourne. My house is in Warracknabeal. I don’t know yet where you ate but I’m sure --because you speak here about ‘drought tolerance’. - that your videos will be helpful for me. Great to find you mate. And I keep hearing this term: ‘Food forest’. Looking forward to learning. Thank you

Thank you so much for sharing this wisdom!

I just sliced into soup! So good!

Thank you for taking the time to post this vid!

what a lovely video. thank you.

very well explained very well you showed them , Thank you very much for the video . Bellisimo e Bravissimo

What a beautiful video! Thanks for sharing!

I'm so excited to try this! I love these so much but they really hurt my stomach. They're such a good grower too that it kills me not to have a use for them. Thank you so much!

I have just found your channel and I am a fan already .. binge watching here

I am so excited to be learning from you! I think it will be a good weekend to binge watch your videos.

Thank you for sharing your knowledge with us, your family is lovely and inspirational.

Great video!Thanks for the sharing!

Great video. Love ur spirit

Great video and Meg you are so sweet! I have to start growing these. Thanks for the harvest bits Patrick. BTW - LOVE your water setup!

thank you i loved your story

you all are so smart !

Oh my goodness - love this!! I've got a lovely patch of Sunchokes, and love your brine song 🎶 and joyful philosophy!

love your video content guys......"I loved the film creatures of place" years ago....i'm excited and hopeful to see how your family lives. keep it up:)

Really enjoyed your video, from Texas!

Thank you. Love it.

Loved your video! And I’ve subscribed. Learned a bit. And loved your enthusiasm and demeanor. Have sunchokes growing and I will try the pickling. Thank you

This is a lovely video and yes...I thoroughly enjoyed the brine song :)

Thank you for this video. It was very informative and entertaining as well. You are a great teacher.

Musical bottom lol. I love that line. Your hair is so pretty.

Thanks for the good info here and your feral nettle video. Subscribed.

Fascinating, Thank You so much for sharing so much of your knowledge and joy!! shalom

Thank you so much. I'll grow them again now I know what to do with them 😊

Lovely energy and really helpful information,eg the brine recipe. Thanks 😀

I think you just inspired me to go ahead and mount that sink that has been waiting a couple of years! I am going to ferment some this year because I am going to have a big crop.

That was really interesting and informative thanks.

That tutorial was splendid. Fabulous educator. Thank you, I learned so much!

Loved your video

Thankyou for this informative video..I have bought a drawf elderberry bush and can't wait for it to start producing!!

Oooo star anise 🌟 Thanks for this🇨🇦

Meg thank you for all the great information! My husband and I are going to harvest and ferment some chokes later today 😊

Such a happy soul beautifully presented with love and enthusiasm …stay blessed

thank you - i'll give it a try 💚

Thank you for all the leaf suggestions, I don’t have grapes, but I have horseradish and blackberries.

EXCELLENT THANK YOU

If you grow multiple varieties you can produce seed from the flowers. I grow 6 varieties in zone 9b, California, and generally get 6-10 seeds per flower after the finches have their way with the seeds. some flowers won't produce any due to incompatible pollen so grow as many varieties as possible to increase seed production and create your own hybrids.

I would love to know about the shredder! And thank you for ALL of your videos. I am lacto fermenting the sunchokes now using many of your ingredient suggestions!

I love your philosophy. I just bought sunchokes from the produce market.