Fermentation

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Lacto fermented potatoes (sh.itjust.works)

submitted 3 months ago by [email protected] to c/[email protected]

6 comments fedilink hide all child comments

Potatoes, garlic and 2% salt. These will become potato salad for a picnic.

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[–] [email protected] 16 points 3 months ago (1 children)

Be careful with the garlic, you can easily create botulism by fermenting it incorrectly.

[–] f1error 0 points 2 months ago (1 children)

The botulism police are on Lemmy. Please tell me more about how I'm going to die.

[–] [email protected] 2 points 2 months ago

Based on this comment, probably by saying some shit to someone who didn't ask for your opinion.

[–] [email protected] 10 points 3 months ago (1 children)

Oh man, I like lacto pickles and make them often, but I am balking at the idea of a fermented potato. They're raw? Will you cook them before the salad? Are they good?! .. and how does the vacuum packing work? Are they not still producing CO2?

[–] [email protected] 6 points 3 months ago (2 children)

This is just a food saver vacuum sealer, it creates an air free environment.They do produce CO2, but it is a pretty short ferment so it just slightly inflates the bag. They only go for about 2 days. Then I boil them and cool them just like a normal potato salad recipe. They have a slightly deeper flavor and a bit of lactic tang, kind of tastes like Parmesan to me.

[–] [email protected] 2 points 3 months ago

boil them in the bag or the contents in water?