Preserving Sunchokes

I just dug a potfull of big red roots this morning from one plant, with about 20 more to dig. What to do with some many at once as soon the ground will be froze solid...

I just heard something on NPR. Put them in a paper sack and keep them cool, but not frozen. Also, the person - who was promoting a book, "Roots" - said if you slice and bake them at 200 degrees for 24 hours the inulin will turn to fructose. Anyway, I typed inulin and sunchoke into a search engine and found this:

http://healthyhabitscoach.wordpress.com/2008/11/21/be-careful-with-sunchokes/

Rick, my favorite way it to lacto-ferment them. They keep well and we don't have issues with gas when we eat them this way. I think it tastes better than sauerkraut!

You can shred, dice, or slice them.

I just use my favorite sauerkraut recipe but substitute sunchokes for cabbage

Fermented Jerusalem artichokes.