Fermented Sweet Potatoes a la Ross

[Guest guest]

G'day Ross!

In a recent post you mentioned that you make fermented mashed sweet

potatoes. Please do share the procedure with us. It sounds vedy

interesting.

Much obliged,

Deanna

[Guest guest]

Deanna wrote:

>In a recent post you mentioned that you make fermented mashed sweet

>potatoes. Please do share the procedure with us. It sounds vedy

>interesting.

DeAnn wrote:

>Mashed sweet potatoe ferment sounds wonderful. Can

>you give a recipe?

Again, this is straight out of " Nourishing Traditions " . This one

couldn't be simpler!

Roast some sweet potato, or taro, or both. Peel it, mash it, mix in some

salt and a spoonful of sauerkraut or kimchi juice (or kefir whey if

you're Sally Fallon), pack it tightly into a jar or crock, and seal it

off from the air with something. I use a zip-lock bag filled with water.

(I once tried just sealing with olive oil, but the mash soaked up the

oil and I got mould on top)

Makes for a nice spread on toast, or as a sour mash next to a big T-bone

steak, or pretty good for sticking bits of celery into.

--

Ross McKay, Toronto, NSW Australia

" A piece of peace for you, a piece of peace for me, a piece of peace for

every peaceful person that I see " - Spearhead

[Guest guest]

I need more directions for sealing off the contents...Thanks for the recipe!

robbie22@...

Re: Fermented Sweet Potatoes a la Ross

Deanna wrote:

>In a recent post you mentioned that you make fermented mashed sweet

>potatoes. Please do share the procedure with us. It sounds vedy

>interesting.

DeAnn wrote:

>Mashed sweet potatoe ferment sounds wonderful. Can

>you give a recipe?

Again, this is straight out of " Nourishing Traditions " . This one

couldn't be simpler!

Roast some sweet potato, or taro, or both. Peel it, mash it, mix in some

salt and a spoonful of sauerkraut or kimchi juice (or kefir whey if

you're Sally Fallon), pack it tightly into a jar or crock, and seal it

off from the air with something. I use a zip-lock bag filled with water.

(I once tried just sealing with olive oil, but the mash soaked up the

oil and I got mould on top)

Makes for a nice spread on toast, or as a sour mash next to a big T-bone

steak, or pretty good for sticking bits of celery into.

--

Ross McKay, Toronto, NSW Australia

" A piece of peace for you, a piece of peace for me, a piece of peace for

every peaceful person that I see " - Spearhead

[Guest guest]

I have used plastic wrap, secured with a rubber band for things like this

(Kimchi, Sauerkraut, etc).

It functions like an airlock, allowing gases to escape, but not air in.

Beau

On 2/6/06, Robbie Robbins <robbie22@...> wrote:

>

> I need more directions for sealing off the contents...Thanks for the

> recipe!

>

> robbie22@...

>

> Re: Fermented Sweet Potatoes a la Ross

>

>

> Deanna wrote:

> >In a recent post you mentioned that you make fermented mashed sweet

> >potatoes. Please do share the procedure with us. It sounds vedy

> >interesting.

>

> DeAnn wrote:

> >Mashed sweet potatoe ferment sounds wonderful. Can

> >you give a recipe?

>

> Again, this is straight out of " Nourishing Traditions " . This one

> couldn't be simpler!

>

> Roast some sweet potato, or taro, or both. Peel it, mash it, mix in some

> salt and a spoonful of sauerkraut or kimchi juice (or kefir whey if

> you're Sally Fallon), pack it tightly into a jar or crock, and seal it

> off from the air with something. I use a zip-lock bag filled with water.

> (I once tried just sealing with olive oil, but the mash soaked up the

> oil and I got mould on top)

>

> Makes for a nice spread on toast, or as a sour mash next to a big T-bone

> steak, or pretty good for sticking bits of celery into.

> --

> Ross McKay, Toronto, NSW Australia

> " A piece of peace for you, a piece of peace for me, a piece of peace for

> every peaceful person that I see " - Spearhead

>

>

>

[Guest guest]

Robbie Robbins wrote:

>I need more directions for sealing off the contents...Thanks for the recipe!

I just meant to exclude oxygen / air from the mash. I generally fill the

ubiquitous zip-lock back with water and lay it on top of the mash, so

that it keeps the air off. I usually also cling-wrap the crock (I make

it in a nice little crock that I can then serve it straight from).

As I mentioned, I tried using olive oil on top once, since that works OK

for things like salsa. But the mash soaked up the olive oil, and I got

mould on the top, so now I stick to the zip-lock bags.

--

Ross McKay, Toronto, NSW Australia

" Let the laddie play wi the knife - he'll learn "

- The Wee Book of Calvin

[Guest guest]

[Ross]

> Again, this is straight out of " Nourishing Traditions " . This one

> couldn't be simpler!

[Deanna] So it is. I guess since it is under the taro root recipe, I

had missed it.

[Ross]

> Roast some sweet potato, or taro, or both. Peel it, mash it, mix in

some salt and a spoonful of sauerkraut or kimchi juice (or kefir whey if

> you're Sally Fallon), pack it tightly into a jar or crock, and seal it

> off from the air with something.

[Deanna] I don't ever use whey either. I don't do any dairy so that's

that.

Thanks for this. I think my boys would enjoy it.

Deanna