Originally Posted by LapLap

Sunchokes last quite long in the fridge, and yes, very certainly not a good idea to consume too much at a time! Just a small bulb or equivalent matchsticked with carrot to make kinpira, or shaved into a sturdy mixed vegetable miso shiru and the results should be no more than vaguely mellifluous, not the orchestra grandstander you remember.
I do wonder if fermentation would tame this vegetable (pre-burp it? I may be coining a term here), I suspect it will need a fermentation with a good valve/release mechanism, would not recommend any regular sealed glass jar - as I wouldn’t with beets which ferment rather actively in pots.