Fermenting Potatoes and Other Roots
Both white and sweet potatoes can be fermented. You may lean towards the latter, as sweet potatoes are a rich source of vitamin A, beta carotene, and fiber, and just taste delicious. However, if they are not your thing, you can even get your hands on “white sweet potatoes,” which look like a potato but taste like a sweet potato. Either way, all can be fermented!
They can be fermented raw, or even after they have been lightly cooked. The best way to ferment them is to use a basic brine, sauerkraut juice, or even coconut yogurt starter for extra flavor. You can do anything with them after, as a cooked potato will always taste better steamed, roasted, baked, or grated.
Importance of cassava preparation
More commonly known to us as tapioca, cassava contains cyanogenic glucosides, which can form a toxic substance once ingested. So it must be prepared before eating. Some common techniques are to peel, cook, or grate it. One of the easiest ways is to ferment it in water for a few days.
Caution with taro
Taro is a root vegetable from the same family as cassava. Like cassava, it contains toxins and so must be cooked or fermented to make it an edible root. Once prepared, you can treat taro in a very similar fashion to potatoes. It is worth the effort for its delicious chewy, starchy, and versatile taste.
Taro root can irritate the skin. Be sure to wear gloves when peeling these tasty tubers!
Fermented sweet potatoes recipe
Sweet potatoes are vitamin A rich and full of antioxidants. They are naturally sweet and taste delicious even just plain. So why not make them last longer by fermenting them? This recipe tastes amazing on its own or as a side dish with cooked quinoa or brown rice alongside some steamed greens. Or try it for breakfast with more yogurt, some cinnamon, and honey!
Preparation time: 20 minutes
Cooking time: 45 minutes
Fermentation time: 1–2 days
Yield: 2 cups
1 kilogram sweet potatoes (approximately 2 large or 4 small)
1 tablespoon sea salt
4 tablespoons coconut yogurt
Wash and peel your potatoes, cut into large chunks, and dry bake for about 45 minutes.
After they are cooked, place into a bowl with the sea salt and blend well using a stab mixer (a handheld immersion blender). Blend in the coconut yogurt.
Place the mixture into a large glass jar with lid with room for it to expand. Leave in warm place for 1 to 2 days and then place in the refrigerator.