NunyaBidness on Nostr: Put the fermenter in a place that is relatively warm and out of the way but ...

Put the fermenter in a place that is relatively warm and out of the way but accessible enough to check on the contents and maintenance the moat water.

My temp is 65 F so it'll take a bit longer to finish. 75 F is perfect. Getting over 85 will work but I'd rather it not be that warm.

Check by pulling a sunchoke out and tasting it once a week. The whole thing should be done by 3 weeks. Again, this depends on what you think but 3 weeks is a good long time and should be fine.

When done you can keep them in the fermenter in the fridge if you have room or transfer the chokes into ball jars and cover with the brine from the fermenter and put the jars in the fridge.

Enjoy.