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Lacto Fermented Potatoes

Lacto Fermented Potatoes
Many lacto-fermented potatoes recipes are made with cooked and mashed potatoes. This recipe is for raw potatoes. You can have a mix or singular type of potato. It also calls for leaving the skin intact – but washed well.
The result will be crunchy like carrots but quite digestible, due to the fermentation.

 

Ingredients:

  • 2kg potatoes mixed washed, red & sweet kumara
  • 60g of fresh ginger, peeled and grated
  • 1 large onion, sliced thinly matchstick like
  • 6 cloves of garlic thinly sliced
  • 1 tsp. cayenne powder
  • 3-4 Sea salt or non-iodised salt (flossy or preserving salt)
  • Option: Probiotic Vegetable Culture – tiny dose and a tsp of Calcium Chloride

 Instructions:

  1. In a large bowl combine potato (all potatoes should be cut the same, either thin slices or matchsticks) with ginger, garlic, onion, and cayenne powder.
  2. Sprinkle with salt to taste (this will activate the fermentation brine) and let stand for 15 - 20min.
  3. Once the brine begins to form, transfer to a fermentation vessel and weigh down with weights or mesh cover.
  4. Push down with a clean hand if necessary or until the brine goes above the vegetables.
  5. Cover and ferment for 5 - 10 days. 
  6. It is important to keep this ferment in a cool place (under 20°C if possible) as a quick fermentation could result in a large amount of alcohol being produced.
  7. If you are not using an airlock, be sure to burp the jars regularly to release pressure.
  8. Once the potatoes are pleasantly fermented, move them to cold storage.
  9. If the fermenting environment has become warmer, move the potatoes to cold storage after 2 - 3 days and leave them to ferment for another 1 - 2 weeks in the fridge.
  10. Enjoy with any meal hot or cold or with salads.
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