Wednesday, September 17, 2014
Recipe: Fermented Potatoes
I am a huge fan of potatoes in all forms, and I think most people would agree with me. A few years ago I noticed that potatoes, again in all forms, began to upset my stomach and caused bloating. I was forced to limit my intake on that deliciousness.
However, I have found something that helps!
It's fermenting, of course.
(And no, we're not making vodka today.)
When you soak potatoes in salt water, you lower the starch in them considerably. You also lower the amount of acrylamide, which is a "heat reduced reaction between sugar (glucose, sucrose, and fuctose) and asparagine." This reaction causes the potatoes to brown, and also, just so you know, is a carcinogen. Fermenting can reduce the carginogen by up to 90% - you can read more about that here. (And on a more positive note, they're unlikely to burn in the oven!)
And apparently, the brine leftover is great for starching clothing, as reported over on the Pickl-It blog.
Of course, as you're typically going to be either baking or frying the potatoes, you'll lose a lot of the probiotic benefits due to the heat, but it will be easier to digest and you'll be less likely to have negative health risks so it's worth it.
Gently wash your fresh potatoes and cut them into the desired shape. As I was making french fries, I made sliced them, but you could leave them whole if you'd like.
Add your potatoes to your container.
Prepare a salt brine. I used a 2% brine. (If you're using unsure how much salt to use for your size container, the Probiotic Jar has an excellent chart at the bottom of this page.)
Add your salt brine to the container with the potatoes. Cover and let it sit for 1-3 days.
Once you're ready to use them, drain the potatoes from the brine and pat dry. Either fry or bake your potatoes, as you would normally.
I baked mine at 350 degress for 30 minutes. I then added a bit of Parmesan cheese and thyme for half. The other half just get my homemade ketchup. Enjoy!