Peel <quantity>4<unit>kg</unit></quantity> 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 <quantity>160<unit>g</unit></quantity> of salt into <quantity>4<unit>l</unit></quantity> of water until fully dissolved

Add <quantity>1<unit>g</unit></quantity> 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