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Sweet potatoes, fermented

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Ingredients for 4 servings:

  • 2 ½ kg sweet potatoes, orange flesh
  • 1 bell pepper(s), green
  • 1 m.-sized onion(s)
  • 5 cloves garlic
  • 3 cm ginger root
  • 4 tomatoes, dried
  • 2 tsp cayenne pepper
  • 2 tbsp, heaped sea salt
  • 1 tbsp sauerkraut juice as a starter

Instructions

Working time approx. 30 minutes; Rest period approx. 14 days; Total time approx. 14 days 30 minutes

Dice the bell peppers and onions. Grate the ginger and finely chop the garlic and tomatoes. Thinly slice the sweet potato. Combine all ingredients in a large bowl and knead thoroughly. Let rest for 45 minutes, then knead again until the liquid collects. Transfer everything, including the liquid, to a 5-liter fermentation pot and mash firmly. There should be no air between the sweet potato slices. Weigh them down with stones. Let ferment for approximately 14 days.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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