Fermented Potatoes
5d
A staple at Amass since 2013, the fermented potato has been used in many applications from pancakes to bread and waffles. Look for fermented potato bread, waffle and pancake recipes here in the CREME app!
In connection with the Norwegian flatbread Lefse, the Amass fermented potato was born out of the desire to "lift" an ordinary ingredient to try and enhance the flavor and experience of its final product.
Peel 4 kg of waxy potatoes
Transfer potatoes to a large pot and cover with cold water
Bring to a boil on medium heat. Reduce heat to low and simmer until potatoes are cooked through but not falling apart. Remove
Remove potatoes. Cool in the refrigerator until they reach room temperature
Place potatoes into a sterilized fermentation vessel
Whisk 160 g of salt into 4 l of water until fully dissolved
Add 1 g of lactobacillus starter and whisk to incorporate
Pour water mixture over potatoes to cover. Seal fermentation vessel
Keep fermentation vessel at constant ambient temperature and in good sanitary conditions for 4d, until potatoes ferment
Remove a potato from vessel and check the pH. The pH should be under 4, preferably between 3.2-3.9. If it does not reach the desired pH, ferment for 1 more day under the same conditions
If you do not have a pH reader, you can taste the potatoes. The umami should be pronounced with a pleasant acidity. If there are green or black growths or if it smells off, do not consume
The fermented potatoes are ready
Yield 4 kg
Large Waxy Potato
4 kg
Lactobacillus Starter
1 g
Salt
160 g
Water
4 l
Equipment
pH Reader