Can you share your fermentation recipe? Your preparation of burdock is as a wonderful functional, nutritious, and high fiber food that will strengthen your immunity and feed your gut flora. Like Jerusalem artichoke roots, there is a high inulin content. Limiting your consumption to 3 to 10 grams seems prudent, since a high intake of inulin can overfeed your gut bacteria to cause flatulence, loose stools, and discomfort with bloating.

Recipe: Choose small roots. Peel roots. Cut roots into half inch chunks. Put in jar. Add in about a teaspoon of the peeled roots to boost the level of fermentation microbes. Cover with salt water, 3 tbs per quart. Set aside to ferment.

Mine were sweet to start with, which I think made it ferment quite quickly. Within 6 hours there were noticeable bubbles. Finished in 9 days at my house temp of 78 F.

I know about inulin fiber and I generally know about supposed healthiness of fermented foods, but I understand burdock is used medicinally. So, how much might be too much? I am already accustomed to fermented foods and plenty of fiber, so that doesn't seem like an issue for me.