Inulin reduction in Jerusalem Artichokes

Last year we first planted Jerusalem Artichokes (Topinambour) in our vegetable garden. The plants did very well and we had quite a huge harvest. We found however that eating the tubers causes digestive problems.

I looked into why this is and found that the effect is caused by the presence of a carbohydrate called Inulin, which our digestive system can not process, but sadly the bacteria in our colons CAN (hence the nickname Fartichoke for this otherwise quite delicious produce).

I have found literature references saying that storing the tubers cold and dark for 6+ weeks will transform the Inulin into other forms of carb that can be digested. Since the harvests are quite huge and our cold storage room is limited, I was wondering if anyone here knows of a different method of Inulin reduction.

Any tips welcome, be they of a storage, preparation or preservation nature.