Fermented raw potatoes can be a unique and nutritious addition to your diet. Here’s a basic recipe to ferment raw potatoes:
Ingredients:
- 2-3 medium-sized potatoes (organic is preferable)
- 2 cups filtered water
- 1-2 tablespoons sea salt or Himalayan pink salt
- Optional: spices or herbs such as garlic, dill, or bay leaves
Instructions:
- Prepare the Potatoes:
- Wash the potatoes thoroughly to remove any dirt.
- Peel them if you prefer, though keeping the skins on can add extra nutrients.
- Slice the potatoes into thin rounds or cubes, about 1/4 inch thick.
- Prepare the Brine:
- In a clean bowl, dissolve the salt in the filtered water to create a brine solution. Stir until the salt is fully dissolved.
- Pack the Jar:
- Place the sliced potatoes into a clean, sterilized glass jar.
- If you are using spices or herbs, add them in layers with the potatoes.
- Pour the brine over the potatoes, ensuring they are fully submerged. Leave about 1 inch of headspace at the top of the jar to allow for expansion during fermentation.
- Use a fermentation weight or a clean stone to keep the potatoes submerged under the brine.
- Fermentation Process:
- Seal the jar loosely with a lid or cover it with a clean cloth and secure with a rubber band to allow gases to escape while keeping contaminants out.
- Place the jar in a cool, dark place with a consistent temperature, ideally between 65-75Β°F (18-24Β°C).
- Allow the potatoes to ferment for 3-5 days. Check daily to ensure the potatoes remain submerged and to remove any scum that forms on the surface.
- Taste and Store:
- Start tasting the potatoes after 3 days. They should have a tangy, slightly sour taste and a crunchy texture.
- Once they reach the desired level of fermentation, seal the jar tightly with a lid and transfer it to the refrigerator to slow down the fermentation process.
- Fermented potatoes can be stored in the refrigerator for several months.
Tips:
- Always use non-iodized salt like sea salt or Himalayan salt, as iodized salt can inhibit fermentation.
- Make sure all utensils and jars are clean to prevent contamination.
- If you notice any foul smell or mold (other than the harmless white kahm yeast), discard the batch and start over.
Enjoy your fermented potatoes as a side dish, in salads, or as a snack!
