Fermented Potato Wedges
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- Опубліковано 28 сер 2024
- Ferment your potatoes for 3 days in a 3% salt brine for the most delicious, light & crispy potato wedges!
These are a game changer, easier to digest & zero acrylamide formation, making these way healthier than normal potato wedges!
And they never stick to the baking tray either, so that's a lot of positives!!
The only downside is they take 3 days to ferment!
For more fermenting fun, follow me on instagram @benourishedbynature!
Thanks for posting this video; more people should be aware of this technique for lacto fermenting potatoes. Apparently the Quechua people in Peru traditionally fermented whole potatoes in order to reduce their toxins.
Just a couple of points: We've always been told that all the goodness is in the skin. Well in fact many of the toxins in potatoes are concentrated in the skin, as this is the potato's first line of defence against pests, so we shouldn't be afraid to peel them.
Also, some people don't understand the point of lacto fermenting foods that you're then going to cook, because obviously you'll end up destroying the beneficial probiotics, but in the case of potatoes it's the same as with sourdough bread - not only does it get rid of toxins but it also converts a lot of the sugars into lactic acid, thus reducing the glycemic index. So you can even incorporate modest amounts of these foods into a low carb or even keto diet.
You can also fry these as chips, French fries or crisps - just make sure not to use "vegetable" oils, aka seed oils. It's now becoming universally accepted that our traditional saturated animal fats, which for the last few decades have been so maligned, are actually far better, and of course far more natural, than factory-produced oils from seeds that are unable to be extracted by domestic technology.
I got all this from a really interesting book I'm currently reading - "Eat like a human" by Bill Schindler.
Amazing. Thank you.
And here I thought I knew some things about fermentation... You taught me a lot in this short video. My mouth is watering watching you try the crispy brown wedges with the hawthorn ketchup. Yum! Yhank you for this video!
Glad you enjoyed it!
What a brilliant idea! I had never heard of this before.
I’ve just put my wedges into the brine so looking forward to cooking them on Saturday 😋 Thank you for sharing 😊
Hope you enjoy them! 😁
I absolutely love your channel. Definitely trying these wedges soon!! Thank you!!
Delighted to hear that Lottie, I will be adding lots more videos over the coming months! 😁
Thank you Love 🤗
I LOVE these fermented potatoes, game changer indeed!! Thank you ❤
Yes me too Jen, they are so good! 😁
Thank you so much! ❤
Hi there these look amazing!
1. Can i pickle them in the fridge?
2. What is the longest amount of time i can pickle them?
3. Can i also fry them?
4. Can i add lemon or vinegar to the brine?
Sorry for all the questions! Cheers xx
These are fermented, not pickled, so need to be at room temperature for the microbes to work! Everything slows right down in the fridge and although there may be some microbial activity, it will be really slow. Once fermented the potato wedges can be drained and frozen, so you can cook them anytime! 😁
@@janice.nourishedbynature thanks so much!!!
thanks Janice
You are most welcome! 😁
It's called acrylamide.
I didn’t understand the name of the chemical that potatoes put out when cook in hot oil. Could you let me know??? Love fermented food. Thank you great video.
That’s mine in the brine can’t wait for Wednesday dinner
These are a game changer! I will be sharing my fermented tomato ketchup to go with them soon!! 😁
Yum 😮❤
Did you say rape seed oil? As in canola oil? Many would HIGHLY recommend against this oil. Olive or coconut oil.
I use cold pressed organic rapeseed oil produced in Scotland, it's not the same as Canola Oil, which is highly processed.
Thanks for sharing can u do the tomato sauce. I'm looking for a recipe. Trying to make everything from scratch to stop using processed sugar laden options.
Yes I can do the Fermented Tomato Ketchup recipe soon!
@@janice.nourishedbynature thanks very much. My family do not have the same mindset which has jeopardised my previous attempts but this time I feel committed and determined. I had encephalitis which has left me with disabilities so I’m determined to take control of my diet to help myself as much as I can. Thanks for sharing all your recipes and showing how to do them, it is very much appreciated.
Good for you Cathryn! Fermented foods can make a big difference to our health and they are delicious and inexpensive to make at home! If your family aren't interested, then all the more for you! 💚
What water filter do you use?
I have a Phox water jug, it has refillable filters, and the water tastes great! The company is based in Glasgow, I can highly recommend it! 😁
Can you reuse the leftover strained brine from the previous batch to ferment a new batch of potatoes?!?!
No, make a fresh brine for a new batch.
Wow these sound delicious 😊 will be trying 😉 can I ask about fermenting/salt brines etc? If I am trying to cut back on salt, need to watch salt in my diet, how does that work with the brine? Do the potatoes (other veg) absorb it?
The salt is necessary for a safe fermentation but most of it remains in the brine! The potatoes absorb the flavour of any herbs/spices/garlic and a bit of the salt, so just don't add anymore salt once you've cooked them! 😁
Make sure you’re getting a high quality of salt. If you have Redmond’s real salt or Celtic sea salt it’ll help a lot!
Should i wash potatoes after cutting them or directly put them in the jar and also do i have to use airtight container or just covering it is enough
Just give them a wash if there is dirt on them, otherwise there is no need. An airtight jar is preferable! 😁
Very helpful you're really sweet thanks 💛
Could you use sweet potato instead?
I wouldn't ferment sweet potatoes for as long but you could definitely ferment them. I haven't tried but I will give them a go!
@janice.nourishedbynature Thank you for speedy response 🙏
I realised too late that I wasn't supposed to use tap water. Will it still work to a certain extent?
It should be ok, it depends on the level of chlorination of the water where you live. Ideally use filtered water, we are trying to harness the beneficial bacteria not kill them off. Chlorine is anti bacterial so not ideal around good bacteria.
@@janice.nourishedbynature Thank you, I will use filtered water next time. I live in Glasgow too.
Can you reuse the fermenting brine?
No I wouldn't reuse it, but good question! 😁
@@janice.nourishedbynature thanks for the reply! Im new to all of this. I’ve got my wedges soaking. It’s been about two days. I put them in a large glass jar with a cover over the top on my countertop. It’s not especially warm right now so I hope it all works out. My friend started to get me worried about botulism 🤦🏻♀️ but I’m sure the heat would destroy that once cooked? 🤷🏻♀️
Also wondering if the fact that I don’t have an air tight lid is okay? I just used a glass bowl with parchment over the top and a plate over that…
@@itscool770 That's fine!
I thought the potato skins are poisonous!!! Am I missing something?
Potato skins contain essential fibre and minerals! It's only green skins that we shouldn't eat! This only happens when potatoes are exposed to light, and solanine is produced which is toxic to humans.
You should get a mic. Info is so great! Sound could be better.
Fair point! I guess I could easily use a microphone! I will try it next time!
She sounds perfect