Ferment

Decided to stay indoors due to residual coughing; did some more marking and then decided to try an experiment. Salting and fermenting shredded Jerusalem artichokes (the last of the crop) in a sauerkraut type fashion - easy enough to do, although a lot of chopping was involved. Apparently the obliging Lactobacillus bacteria pre-digest that tricky inulin, so they should do all the farting. ;-)