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.
- 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
- 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.
- Sprinkle with salt to taste (this will activate the fermentation brine) and let stand for 15 - 20min.
- Once the brine begins to form, transfer to a fermentation vessel and weigh down with weights or mesh cover.
- Push down with a clean hand if necessary or until the brine goes above the vegetables.
- Cover and ferment for 5 - 10 days.
- 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.
- If you are not using an airlock, be sure to burp the jars regularly to release pressure.
- Once the potatoes are pleasantly fermented, move them to cold storage.
- 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.
- Enjoy with any meal hot or cold or with salads.