Curried fermented sunchokes.

We were leaving on a trip, and we still had these sunchokes in the fridge. Not wanting to risk them going bad, lo and behold, I chose fermentation to preserve them. This was a 4–5 day ferment with salt, ginger, turmeric, garlic, and black pepper. They still have snap to them, which I like. They're very similar to a potato.

Done