I almost never use an activator, and use the jerusalem artichokes in veggie mixes. One teaspoon of salt for every pound of veggies, covered with water, in an airlock jar. 4-5 days. Add some whey or kraut juice (preferred for me) if you want to - changes the flavor. Easy peasy. They're really good fermented.
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Good to know. Thanks! I'll try that with some of these. :)