I've heard about fermenting potatoes and wanted to give it a try. It supposed to give you a final product (you will need to cook it after fermentation) that is crisp on the outside and creamy in the middle. You will need to ferment them in a dark area, I used the cabinet I store my pans in.
I did a 3.6% brine for 4 and 10 days. The 4 days my family enjoyed better than the 10 days. At 10 days the potatoes tasted like it was brined with dill pickling liquid, it wasn't bad but not to their liking. While I roasted and deep fried them, the cooking method didn't matter much, the potatoes were crisp on the outside and soft in the middle.
Next I want to try a 2 day brine on French Fries and Potato Chips. I would do the 10 day ferment with potato chips if I wanted to have a vinegar chips.
E'ai ka kou!!! (let's eat)
3 lbs Potatoes, creamers or baby
2 each Garlic Cloves, taking the clove from the bulb is better
than pre cleaned garlic for fermenting
1,000 grams Water
36 grams Hawaiian Salt or any Sea Salt
2 sprigs Rosemary
2 Sprigs Thyme
Prepare the brine by mixing the water and salt together. You can bring it to a boil and cool to make sure the brine is mixed well.
Wash, rinse and sanitize your equipment (follow the manufacturer's instructions on the stone and airlock).
Wash the garlic (then smash) and the herbs.
Wash and cut potatoes in half.
Fill the jar half way with the potatoes, add the garlic and herbs then fill the jar with the rest of the potatoes.
Fill the jar with the brine. Leave a 1 inch head space.
Top with the weight and airlock.Ferment in a cool dark area.
Roast in an oven at 400 degrees.
It will be your choice on how long to ferment. I like the 4 day ferment but the flavor of the 10 day is unique. It reminded me of marinating chicken breast in dill pickle brine (left over from commercial pickles) and then grilling. Something you need to try at least once.
When you try this at home, please use #cookingwithclay and tag me on the post as well. Enjoy.