Tried it with some regular white russet potatoes. Cooked it until it was soft enough to mash, then I added some culture from my kefir, mixed it up well and left it out for 5-7 days. Takes really long to ferment to an acceptable level (and even then, I could have left it fermenting a bit longer.) It didn't even start really fermenting until about the 3rd day, which is 2 days later than fermenting pretty much everything else I've tried. I had to take it out eventually before I accidentally made my own vodka.
Anyone ever fermented potatoes? How about sweet potatoes?
asked byBoneBrothFast (5150)
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on August 28, 2012
at 11:09 PM
I started fermenting my potatoes after reading about it in Paleo Magazine a couple month back. Supposedly, this is the traditional way to prepare potaotes and sweet potatoes, and it's supposed to make them more digestable.
I peel and dice the potatoes, and soak them in a salt brine with a few tablespoons of whey added for 2-3 days. Since I then cook the potatoes in the oven, I doubt there's much in the way of beneficial bacteria left, but I'm hooked on the slightly soured potato taste - it's really great! We frequently eat them with lacto-fermented ketchup, so we get our probiotic fix. :)
on July 23, 2013
at 09:00 PM
I'm currently fermenting sweet potatoes and it's great. My current fermenting method isn't entirely methodical, but it yields good results and is easy. I have a large mason jar which I fill with salted, sliced up veggies. I wait for the brine to form, then add water and brine from the prior ferment to "seed". I use olive oil to "seal" the top (let CO2 out, no O2 in) and put cheezecloth over it. When I get about half way through eating the jar, I add new veg to the bottom. Right now I have two half/half jars of kale/carrots/onions on top and effectively fermented and cubed sweet potatoes below that are only slightly fermented but already very palatable raw. I think of sweet potatoes in a ferment acting quite a bit like carrots. They seem to get a little rubbery and my inclination is to chop them pretty fine. I've never tried fermenting them cooked.
I can't imagine this method applies to potatoes though because of the alkaloids. I have heard of fermenting them and then cooking, however, which yields a sort of mashed potato.
on February 07, 2013
at 09:28 PM
I have tried to ferment sweet potatoes, I left them cooked and mashed in a sterile air-tight container on the pilot light of my stove. Two days and they taste exactly the same :(
on August 28, 2012
at 07:34 PM
Isn't that Voldka? LOL