Cultured Pickle Shop’s Fennel and Sunchoke Kimchi

Sunchoke and Fennel Ferment is a delightful combination of flavors, featuring the earthy sweetness of sunchokes and the aromatic freshness of fennel. This recipe, allows you to create a large batch of fermented goodness, yielding approximately 6 quarts of tangy and crisp vegetables. With a fermentation vessel of 2 gallons or larger, this ferment requires some patience and monitoring over a period of 4 weeks to achieve your desired level of sourness. The result is a versatile and delicious ferment that can be enjoyed as a standalone side dish or used to enhance a variety of dishes.

Enjoy the tangy and crisp Sunchoke and Fennel Ferment as a versatile addition to your meals. Use it as a refreshing side dish, add it to salads, or incorporate it into sandwiches for an extra burst of flavor. The combination of sunchokes and fennel, along with the aromatic garlic, ginger, and chiles, creates a dynamic and satisfying taste experience.

Throughout the fermentation process, ensure that the vegetables remain submerged in the brine to prevent spoilage. The patience and monitoring invested over the 4-week period will reward you with a well-developed and delicious ferment.

So, gather your ingredients, prepare your fermentation vessel, and embark on the journey of creating this Sunchoke and Fennel Ferment. With its unique flavors and probiotic benefits, this homemade ferment will add a delightful touch to your culinary repertoire, making your meals more exciting and nutritious.

Yield: About 6 quarts

(Fermentation vessel: 2 gallons or larger)

INGREDIENTS:

• 10 pounds sunchokes, washed and peeled
• 5 pounds fennel bulbs, both bulbs and greens, washed
• Garlic, fresh ginger, and chiles (to taste)
• 5–7 tablespoons unrefined sea salt

INSTRUCTIONS:

1. Prepare the vegetables and aromatics.
2. Thinly slice the sunchokes and fennel bulbs.
3. Mince the fennel greens, garlic, ginger, and chiles according to your taste preferences.
4. Note: You can start with generous amounts of garlic, minced ginger, and fresh chiles, or use 1 head of garlic, 3–4 tablespoons of minced ginger, and 2–3 fresh chiles or 1–2 tablespoons of chile pepper flakes. Adjust the amounts based on your desired level of spiciness.
5. Mix the ingredients.
6. Place all the sliced vegetables, minced aromatics, and salt in a large bowl.
7. Mix everything well, ensuring that the salt is evenly distributed. The salt should amount to approximately 3 percent of the weight of the vegetables. This proportion will help maintain a crisp texture while allowing the fermentation process to occur.
8. Cover the bowl and let it sit for a few hours to allow the vegetables to release their moisture.
9. Transfer the mixture to your fermentation vessel, ensuring that it is large enough to hold at least 2 gallons or more.
10. Pack the mixture tightly into the vessel, pressing it down to eliminate air pockets and promote brine formation.
11. Add followers, such as cabbage leaves or clean weights, to keep the vegetables submerged under the brine.
12. Monitor the ferment over the next 4 weeks, checking for any signs of spoilage or mold. Adjust the weights if necessary to maintain proper submersion.
13. Taste the ferment periodically until it reaches your desired level of sourness. The flavor will develop and intensify over time.