Fermentation

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Lacto fermented potatoes (infosec.pub)

submitted 1 year ago by Yurgenst@sh.itjust.works to c/fermentation@mander.xyz

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

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[–] chemical_cutthroat@lemmy.world 17 points 1 year ago

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

[–] Taniwha420@lemmy.world 9 points 1 year 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?

[–] Yurgenst@sh.itjust.works 6 points 1 year 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.

[–] HubertManne@moist.catsweat.com 2 points 1 year ago

boil them in the bag or the contents in water?