This is by far my favorite ferment....I'm keto and this allows me to have potatoes. It's totally changed the game for me. You should do a video with keto in the title and talk about why fermenting is great for keto....people do not know.
So glad to hear you can eat freely once again lol! Feelings of deprivation are often the reason so many people give up dietary lifestyles that are good for them. YI love your suggestion and will add that to my growing list of videos I intend to create come April; thank you!! And thanks for all the feedback - I truly appreciate it!!
oh waaw!!! I am on keto and I miss potatoes so much - how do you know that these fremented potatoes dont mess up with your ketosis state? for how long do you ferment them? how often do you use them? I wonder, after fremeneteing them, can we throw them in the air fryer and fry them with a spoon of coconut/ghee? or I am day dreaming??? hahah will appreciate your reply.
Huh, I didn't know that! Thank you for bringing it to my attention. Your contribution it's greatly appreciated. After reading your comment I did a little research. According to an article written in the New York Times, "Green potatoes contain high levels of a toxin, solanine, which can cause nausea, headaches and neurological problems. According to a recent report by Alexander Pavlista, a professor of agronomy and horticulture at the University of Nebraska, Lincoln, a 100-pound person would have to eat about 16 ounces of a fully green potato to get sick. That is the weight of a large baked potato." I know fermenting removes many chemical toxins out of foods and I can't help but wonder if it might have a similar effect on green potatoes because I ate them and didn't experience any adverse side effects. That said, I certainly didn't eat 16 ounces worth. Still, like you said, it's probably better to be safe than sorry and remove the green. Thanks again for sharing!
Thanks for your amazing tip regarding your garlic peeler. I just ordered a kit (w/Stainless Steel presser) from Amazon. Now, I'm ready to continue to enjoy peacefully the rest of your video. Always there is a lot of things to learn from your "fermenting channel".
Another great video! Have you ever used red potatoes? I have using the glass pucks and Year of PLenty fermenting lids, they seem to be working well. I just made your mushroom pate this week. TY for all of your amazing intuitive recipes.
Yes, they're delicious and make for a colorful fermented potato salad! Have heard many great things about those glass pucks. Might invest in a few myself soon. Most welcome; glad you're finding value in them.
I am so excited that I found you!!! I am a recovering dieter. I've had gastric bypass, which I don't regret but would not not do it again. I just want to regain a healthy relationship with food, and I keep seeing "intuitive eating" on various videos. ❤
Welcome to the channel; I'm glad you found us! Out of curiosity, are you currently eating fermented foods? I only ask because you essentially no longer have a stomach that does the digestion for you and so it seems like fermented foods would be the right choice for you, and for some who've had gastric bypass it is. However, I personally know some people who've had gastric bypass that seem to have unfavorable results with fermented foods. That said I know each body is its own intelligence, which is why some do well and others don't. If by chance you are completely new to consuming fermented foods my advice is to start off with consuming very small portions of foods that are typically higher in fats, as I find most people with gastric bypass do well with higher fat foods; for example, 1 tablespoon of fermented avocado, fermented avocado butter, fermented homemade mayo or fermented whipping cream kefir to start. Consume 1 tablespoon daily for a few days to see how your body responds. If after a week all is well, then slowly introduce other ferments, again in very small doses.
Hello Judith, This sounds absolutely delicious and as I watched the video, my mouth started to water at the thought of sitting down to a meal with potatoes. Thank you, I thought Potatoes were a thing of the past for me but, the future looks bright again. Regards Adrian.
A question about the parchment paper if you don't mind. Seems like a good idea to protect the brine from the metal but I haven't yet learned what happens if it does. Is it just that it deteriorates the metal faster? I like to give my ferments a shake once or twice a day the first few days. Would it be more likely to leak out with the paper there? It seems like it would but I haven't tried it yet.
Actually, not only does it rust the metal faster, which can lead to an actual hole, it allows the toxic chemicals that make up metal to seep into your ferments (ie: aluminum, etc.)
Thanks! Because vinegar is a food preservative (even raw vinegar) I don't normally use it to ferment. That said, I'd love to hear how your tubers turn out!
Great questions Txnative7! The longer the potatoes ferment, the more sugars/carbs are eliminated from the process. You'll know it's fermented the moment you begin to see the many bubbles that surge upwards whenever you move the jar around. The taste does change the longer it ferments, meaning the potatoes, while still tasting potatoee also have a slight sour taste to them.
Another garlic trick. Put cloves it a stainless steel bowl. Put a small bowl over the top. Shake them up and down 30 seconds and the garlic will be peeled!
Thanks a lot for the great video and explanation - if I understood correctly we leave it to ferment for 3 months before consuming it? for how long can I keep it in the fridge? I am new to fermentation - and I live in France much warmer than Canada. if you can give me a temperature range and time frame for the fermentation process - I will be grateful. Thanks again
Oie, no! I'm so glad you asked! If your weather is much warmer you definitely do NOT want to ferment this 3 months, as heat increases the speed at which food ferments! 50 to 70 degrees F is ideal. Cooler than 50 slows fermentation. Hotter than 70 speeds it up to the point where it almost gets too hot to ferment and simply rots.
I always hear people say not to ferment when the temperatures are high. I find this confusing because in third world countries they do. One of the reasons is they don't have refrigeration, which is why they started fermenting in the first place. Is it that it's just optimum at the lower temperatures, or is it dangerous in some way? This would be helpful for me to know, as I live in Texas where it gets hot. I keep my thermostat set at 80 during the summer. Thank you.
My kitchen is warm in the summer. I would like to make this recipe. Can I ferment the raw potato version in my refrigerator? Also, how long on my counter ((76 degrees) to ferment? Thanks. Love your website.
Bless you & thank you! Yes you can ferment in the fridge. Should be ready to consume in 1-2 weeks. At 76F on the counter it'll be ready to eat in 1-2 days.
Apparently that is true Howard. However, a grown adult would have to eat an almost entirely large green potato in order to get sick from the toxins. Because this potato had a scant amount of green, and probably because fermentation helped to ferment out some of those toxins, it was very safe for me to eat. Still alive and doing well! 😃
Hi, I have. question about the potato, garlic, rosemary ferment. Is your recipe not necessary to put a weight to hold the potatoes under the brine? Will molding, whether in winter or summer, ever be an issue to deal with? Thanks so much, I really enjoy your You Tube research. Rebecca
3 months in the summer? That's very slow and I'm hungry :D So, if I precook it, how long it would take? Do I loose a lot of nutrients if I cook the potatoes? By the way, I leave the garlic cloves submerged in water for about 5 min and the peel comes off easily with the help of a knife.
Personally I have found that precooked potatoes ferment quicker. That said, you can eat any ferment after a few days but if you truly want the most probiotics, they'll need more time to fully ferment. In the case of carrots, beets, potatoes, beans and cabbage, 3-6 months not only produces a soured taste, it increases the overall content of probiotics. If you cook the potatoes after fermentation you kill the bulk of the probiotics. If reducing carbs is the objective, cook after they're fermented. If probiotics is the objective, cook before you ferment. If you cook potatoes beforehand they loose vitamins, minerals & other trace minerals; however, if you ferment after you cook many of those same nutrients are created during fermentation. Btw, nice tip re: the garlic; thanks!
I was told not possible to ferment potatoes. I tried many times and I failed in my experiments. You didn’t show us the result of fermentation to see how much success you get. Thank you for sharing.
True. I didn't. But I did create a Fermented Scalloped Potato Recipe as well as a Fermented Potato Salad Recipe if you're interested in seeing the finished potato ferment. Simply type in the word POTATO in the little magnifying glass search section of my main youtube homepage. You'll find everything to do with fermented potatoes there.
I made your garlic rosemary fermented potatoes and got a yellow scum on top that stuck like a rotten potato. This was only after about 5 days. Wondering how long it should ferment before I can eat it as well as if they stink like that are they safe?
@@ruthmermis28 In spite of the white & bubbly and sometimes stinky smell, yes, they are safe to eat. The white & bubbly is the yeast. The stink is due to fermentation. They will have a slightly off taste if you eat them as is, which is why I typically make a potato salad with them. Btw, don't toss the water. You can dilute it and feed it to your garden or houseplants, use it as a hair rinse (strain all the herbs out first), or apply it to your face as a wash. In warmer weather I normally ferment mine on the counter 1-2 days then transfer to the fridge for a couple days.
Thank you so much for the video. I know this was made quite a while ago, but hope you see this and reply. Can you maybe site a study showing what % of the starch/carbs are fermented out of potato in this way please? I can only find one on sweet potatoes. And it states, inoculated with certain bacteria, with a 6% brine, fermented for 28 days, 5.8 g starch per 100g remains. Making it by no means carb free, but equal to many other low carb alternatives. What's more, some diabetics have reported their blood sugar still spike after consuming fermented potatoes, although theirs were fermented for between 3 to 5 days and "a tablespoon" was noted, instead of salt percentage, so difficult to judge. Which means the insulin reaction remains and is what you want to avoid on low carb. Could you please point me to some guided studies on this to understand the best salt percentage, and time to ferment please? Have you maybe tested your blood sugar after consuming these? I have an autoimmune which reacts badly(progressively) to inflammatory foods and my husband is a diabetic. But to include potato again, even sparingly, would be devine. Again, thank you for your videos. Here is the study I referred to, if interested. www.researchgate.net/publication/268740843_Lactic_Acid_Fermentation_of_Vegetables_and_Fruits
If you allow it to take several months to ferment in your back room - when would you taste it and how would you know it is finished - does the potato soften up ???
Yes, the potatoes do soften and you'll know it's finished when it tastes soured. There will also be a whitish colored flaky yeast on top; perfectly safe & edible. As for when I would taste it, it will begin to taste sour within a couple weeks but the potatoes might take 1-4 months to truly soften depending on how large/small the chunks are and how warm the room is.
Cook them until they're soft all the way through, as you would if you were cooking to eat them. Leave a lot of space at the top of your jar as cooked potatoes become quite gassy during fermentation and expand a lot inside the jar!
@@TheIntuitiveBodyFoodieNetworkThanks, that's information I was looking for. I'm living in temporary housing so I don't want something that will take months to be ready. I want the nutritional value but a little bit faster.
Be prepared to laugh ... I use a Canon PowerShot ELPH 110HS on a selfie stick. I shove the selfie stick down the front of my bra to help stabilize it. From there it's just a matter of looking down every now & then to ensure the lens is capturing the moment. Without a bra, it's whole other ball game - lots of destabilization lol!
I imagine the water of the finished ferment would be slightly different from that of other veggies. Can it be reused for more fements? Like more potatoes?
Yes. You can use the liquid from any of your fermented veggies as a starter when making new ferments so long as it isn't so old that it's lost its probiotics.
I have a garlic peeler like that. They work well; however, I've found I can sit and watch TV and do the garlic just by holding each end of the clove with my thumb and index finger and twisting. The peel comes off easily.
Can you extract the potato juice , and use ONLY the potato liquid to ferment in? Potatoes contain a lot of liquid, why make the water/salt brine? Thank you, any instruction, and advice is much appreciated
Personally I love to eat fermented potatoes, which is why I ferment the entire potato. However, if consuming potatoes is not your thing and you have a juicer that extracts the juice, by all means juice the potato and ferment the liquid. As with almost all fermentation, the salt water brine prevents proliferation of harmful bacteria while producing a favourable environment for the beneficial bacteria. Hope this helps!
I hear you. Digestion takes up the most energy of everything we do. That's precious energy I'd rather spend being & doing other things. Sweet potatoes? Yes, I love them!! In fact, if you're interested, I made a video last year on raw gingered sweet potatoes however you could steam them first and then ferment if you'd prefer. Here's the link. th-cam.com/video/uyUoGs1fD-0/w-d-xo.html
I'm probably not the person you are asking this of but I thought I would pass on to you that when I was growing up my father loved to eat raw potatoes. He would stand over the kitchen sink and just slice them and sprinkle a little salt over them and eat them. I suspect that was considered a snack when he was a little boy growing up on a farm. Let's call them raw potato chips, lol.
Thanks so much once more for your excellent fermenting recipes. Even I discovered, in this video, that when garlic, sometimes, becomes "blue" it is not bad...actually I was a bit concerned because sometimes ( I love so much to add garlic) some garlics becomes a bit blue within my fermented vegetables.
Thank you Pedro. I feel incredibly blessed to be part of your (and everyone else's) journey to health & wellbeing. Go ahead and swan dive into that beautiful blue garlic and let it do its magic in your body. Your body will thank you. Blessings of love & light and optimal health to you.
The inner seal of two piece metal jar lids are enamel coated with a silicone ring. I don't know why people keep saying they're dangerous - they're not. If you take care of them, they'll last forever. If the enamel on the seal gets scratched or chipped, they're compromised. You can paint them matte black and use them for little blackboards and stick them to the fridge with a magnet. I would be FAR more concerned about using a Chinese plastic lid.
I love your videos! Fun fact: in very poor countries, a miserable painful job to make money is peeling garlic to sell to big companies; the skin on their fingers get burned off and become very sore from the juices. Makes you think twice about buying chopped garlic in jars!
Thanks for sharing your experience. In spite of gadgets that promise to create airtight environments for fermenting, I've found food will ferment regardless if air gets into the jar or not.
An interesting video thank you for your presentation. However, you provide a very little oxygen to the fermentation to your sealed lid. Surely, a heated room temperature rather than cold Pantry, would produce a much better result, (along with a breathable cloth top ~ until the fermentation is finished?) May the wonderful Lord Jesus Christ bless you with a great week
One reason I watch numerous videos on a particular subject is that there are so many different ways to successfully achieve the end result. There is no one "right" way. 😊
I remember not noticing until all the 9/11 reporting was going on that a couple of major newscasters were saying doon instead of down. When I researched them it turned out they were from Canada. I never knew they weren't from the US because I never noticed the accent before but I wondered if maybe the stress of the day might have been causing them to revert back to their origins. Judith is Canadian so it's understandable that some pronunciations will be slightly different. I barely notice it because I grew up in Michigan where it would have been more common to hear.
Yep. You can ask your body and receive answers based on full body muscle testing/human pendulum technique. I used to have a video posted on how to perform this technique but have since removed it. That said, if you're interested in learning, here's another youtube lady showing the same technique: th-cam.com/video/eRABnRQOa0o/w-d-xo.html Of course there are more advanced energetic techniques but I only teach that to selected people who already sense energies and understand metaphysics & science.
The more you listen to your body the healthier will you will be. Your body tells you what you need whenever you crave something healthy. If your body is telling you not to eat something like milk, maybe you are lactose intolerant.
Yeah, I thought the same thing. Fermenting potatoes without testing PH at end of ferment is a risky proposition at best considering the low acid and low oxygen environment mixed with root vegetables. No thanks.
I suppose it depends on what country you are from or what region of a country you are from. Different people pronounce things differently. I'm from the north so I think people in the South pronounce things in a funny way but I would never tell them they were saying it wrong just because they didn't say it the same way I do.
![Ep.2 เบสไวน์ รวมคลิปฮา SS4 - [ พากย์นรก ]](http://i.ytimg.com/vi/Ihk-LzEbox0/mqdefault.jpg)
This is by far my favorite ferment....I'm keto and this allows me to have potatoes. It's totally changed the game for me. You should do a video with keto in the title and talk about why fermenting is great for keto....people do not know.
So glad to hear you can eat freely once again lol! Feelings of deprivation are often the reason so many people give up dietary lifestyles that are good for them. YI love your suggestion and will add that to my growing list of videos I intend to create come April; thank you!! And thanks for all the feedback - I truly appreciate it!!
oh waaw!!!
I am on keto and I miss potatoes so much - how do you know that these fremented potatoes dont mess up with your ketosis state? for how long do you ferment them? how often do you use them? I wonder, after fremeneteing them, can we throw them in the air fryer and fry them with a spoon of coconut/ghee? or I am day dreaming??? hahah
will appreciate your reply.
@@miriammoustafa9770 sugar is fermented out , I think but someone correct me if I.m wrong xxx
@@miriammoustafa9770 4 to 5 days and it's ready, store extra in fridge
Let her ask her body
"Let me ask my body" 😬😔
Maybe if more of us would listen to our bodies we would be healthier.
Love your channel‼️❄️🙏🏼💕🎐😻
The green part of potato is poisonous so it's best to remove it.
Huh, I didn't know that! Thank you for bringing it to my attention. Your contribution it's greatly appreciated.
After reading your comment I did a little research. According to an article written in the New York Times,
"Green potatoes contain high levels of a toxin, solanine, which can cause nausea, headaches and neurological problems. According to a recent report by Alexander Pavlista, a professor of agronomy and horticulture at the University of Nebraska, Lincoln, a 100-pound person would have to eat about 16 ounces of a fully green potato to get sick. That is the weight of a large baked potato."
I know fermenting removes many chemical toxins out of foods and I can't help but wonder if it might have a similar effect on green potatoes because I ate them and didn't experience any adverse side effects. That said, I certainly didn't eat 16 ounces worth. Still, like you said, it's probably better to be safe than sorry and remove the green.
Thanks again for sharing!
Thanks for your amazing tip regarding your garlic peeler. I just ordered a kit (w/Stainless Steel presser) from Amazon. Now, I'm ready to continue to enjoy peacefully the rest of your video. Always there is a lot of things to learn from your "fermenting channel".
🎉thank you Judith. Love the info you give us.
Another great video! Have you ever used red potatoes? I have using the glass pucks and Year of PLenty fermenting lids, they seem to be working well. I just made your mushroom pate this week. TY for all of your amazing intuitive recipes.
Yes, they're delicious and make for a colorful fermented potato salad! Have heard many great things about those glass pucks. Might invest in a few myself soon. Most welcome; glad you're finding value in them.
I am so excited that I found you!!! I am a recovering dieter. I've had gastric bypass, which I don't regret but would not not do it again. I just want to regain a healthy relationship with food, and I keep seeing "intuitive eating" on various videos. ❤
Welcome to the channel; I'm glad you found us! Out of curiosity, are you currently eating fermented foods? I only ask because you essentially no longer have a stomach that does the digestion for you and so it seems like fermented foods would be the right choice for you, and for some who've had gastric bypass it is. However, I personally know some people who've had gastric bypass that seem to have unfavorable results with fermented foods. That said I know each body is its own intelligence, which is why some do well and others don't.
If by chance you are completely new to consuming fermented foods my advice is to start off with consuming very small portions of foods that are typically higher in fats, as I find most people with gastric bypass do well with higher fat foods; for example, 1 tablespoon of fermented avocado, fermented avocado butter, fermented homemade mayo or fermented whipping cream kefir to start. Consume 1 tablespoon daily for a few days to see how your body responds. If after a week all is well, then slowly introduce other ferments, again in very small doses.
Hello Judith, This sounds absolutely delicious and as I watched the video, my mouth started to water at the thought of sitting down to a meal with potatoes. Thank you, I thought Potatoes were a thing of the past for me but, the future looks bright again. Regards Adrian.
Happy to help!
A question about the parchment paper if you don't mind. Seems like a good idea to protect the brine from the metal but I haven't yet learned what happens if it does. Is it just that it deteriorates the metal faster? I like to give my ferments a shake once or twice a day the first few days. Would it be more likely to leak out with the paper there? It seems like it would but I haven't tried it yet.
Actually, not only does it rust the metal faster, which can lead to an actual hole, it allows the toxic chemicals that make up metal to seep into your ferments (ie: aluminum, etc.)
THANKS FOR THIS VID!! Ever ferment raw or cooked tubers in raw vinegars ? I've started a batch of raw to see what develops.
Thanks! Because vinegar is a food preservative (even raw vinegar) I don't normally use it to ferment. That said, I'd love to hear how your tubers turn out!
@@TheIntuitiveBodyFoodieNetwork there may be some Fibonacci magic math that balances between fermentation and pickling....
How much are the carbs/sugars eliminated in this process? Also, how do you know when it's fermented ? Just by taste?
Great questions Txnative7! The longer the potatoes ferment, the more sugars/carbs are eliminated from the process. You'll know it's fermented the moment you begin to see the many bubbles that surge upwards whenever you move the jar around. The taste does change the longer it ferments, meaning the potatoes, while still tasting potatoee also have a slight sour taste to them.
Another garlic trick.
Put cloves it a stainless steel bowl.
Put a small bowl over the top.
Shake them up and down 30 seconds and the garlic will be peeled!
Great idea; thanks!!
Thanks a lot for the great video and explanation - if I understood correctly we leave it to ferment for 3 months before consuming it? for how long can I keep it in the fridge? I am new to fermentation - and I live in France much warmer than Canada. if you can give me a temperature range and time frame for the fermentation process - I will be grateful. Thanks again
Oie, no! I'm so glad you asked! If your weather is much warmer you definitely do NOT want to ferment this 3 months, as heat increases the speed at which food ferments! 50 to 70 degrees F is ideal. Cooler than 50 slows fermentation. Hotter than 70 speeds it up to the point where it almost gets too hot to ferment and simply rots.
I always hear people say not to ferment when the temperatures are high. I find this confusing because in third world countries they do. One of the reasons is they don't have refrigeration, which is why they started fermenting in the first place. Is it that it's just optimum at the lower temperatures, or is it dangerous in some way? This would be helpful for me to know, as I live in Texas where it gets hot. I keep my thermostat set at 80 during the summer. Thank you.
Cut the blossom end off of the clove to keep it from turning blue.
Thanks for the tip Rich!
Is that the end that she cut in the video or is it the opposite end of that?
My kitchen is warm in the summer. I would like to make this recipe. Can I ferment the raw potato version in my refrigerator? Also, how long on my counter ((76 degrees) to ferment? Thanks. Love your website.
Bless you & thank you!
Yes you can ferment in the fridge. Should be ready to consume in 1-2 weeks. At 76F on the counter it'll be ready to eat in 1-2 days.
I thought when a potato is green or has green skin, not to eat it. I've been led to believe they are poison
Apparently that is true Howard. However, a grown adult would have to eat an almost entirely large green potato in order to get sick from the toxins. Because this potato had a scant amount of green, and probably because fermentation helped to ferment out some of those toxins, it was very safe for me to eat. Still alive and doing well! 😃
The Intuitive Body Foodie
. Denjse rejived
.
. .
"garlic peeler silicone tube roller"
yeah, I'm a bit of a gadget person lol!
Hi, I have. question about the potato, garlic, rosemary ferment. Is your recipe not necessary to put a weight to hold the potatoes under the brine? Will molding, whether in winter or summer, ever be an issue to deal with? Thanks so much, I really enjoy your You Tube research. Rebecca
I've never had issues of mold with fermented potatoes. However, if it makes you feel more comfortable, by all means use a weight or cabbage leaf. 💜
3 months in the summer? That's very slow and I'm hungry :D So, if I precook it, how long it would take? Do I loose a lot of nutrients if I cook the potatoes? By the way, I leave the garlic cloves submerged in water for about 5 min and the peel comes off easily with the help of a knife.
Personally I have found that precooked potatoes ferment quicker. That said, you can eat any ferment after a few days but if you truly want the most probiotics, they'll need more time to fully ferment. In the case of carrots, beets, potatoes, beans and cabbage, 3-6 months not only produces a soured taste, it increases the overall content of probiotics. If you cook the potatoes after fermentation you kill the bulk of the probiotics. If reducing carbs is the objective, cook after they're fermented. If probiotics is the objective, cook before you ferment. If you cook potatoes beforehand they loose vitamins, minerals & other trace minerals; however, if you ferment after you cook many of those same nutrients are created during fermentation. Btw, nice tip re: the garlic; thanks!
Do we need to boil the potato before starting the fermenting process?
You can ferment raw potatoes; however, potatoes are best when you boil, bake or steam prior to fermentation.
I was told not possible to ferment potatoes. I tried many times and I failed in my experiments. You didn’t show us the result of fermentation to see how much success you get.
Thank you for sharing.
True. I didn't. But I did create a Fermented Scalloped Potato Recipe as well as a Fermented Potato Salad Recipe if you're interested in seeing the finished potato ferment. Simply type in the word POTATO in the little magnifying glass search section of my main youtube homepage. You'll find everything to do with fermented potatoes there.
I made your garlic rosemary fermented potatoes and got a yellow scum on top that stuck like a rotten potato. This was only after about 5 days. Wondering how long it should ferment before I can eat it as well as if they stink like that are they safe?
The scum wasn't yellow it was white and bubbly
@@ruthmermis28 In spite of the white & bubbly and sometimes stinky smell, yes, they are safe to eat. The white & bubbly is the yeast. The stink is due to fermentation. They will have a slightly off taste if you eat them as is, which is why I typically make a potato salad with them. Btw, don't toss the water. You can dilute it and feed it to your garden or houseplants, use it as a hair rinse (strain all the herbs out first), or apply it to your face as a wash. In warmer weather I normally ferment mine on the counter 1-2 days then transfer to the fridge for a couple days.
will use of an airlock prevent it from spilling over / exploding?
yes
Kool.
Thank you so much for the video. I know this was made quite a while ago, but hope you see this and reply. Can you maybe site a study showing what % of the starch/carbs are fermented out of potato in this way please? I can only find one on sweet potatoes. And it states, inoculated with certain bacteria, with a 6% brine, fermented for 28 days, 5.8 g starch per 100g remains. Making it by no means carb free, but equal to many other low carb alternatives. What's more, some diabetics have reported their blood sugar still spike after consuming fermented potatoes, although theirs were fermented for between 3 to 5 days and "a tablespoon" was noted, instead of salt percentage, so difficult to judge. Which means the insulin reaction remains and is what you want to avoid on low carb. Could you please point me to some guided studies on this to understand the best salt percentage, and time to ferment please? Have you maybe tested your blood sugar after consuming these? I have an autoimmune which reacts badly(progressively) to inflammatory foods and my husband is a diabetic. But to include potato again, even sparingly, would be devine. Again, thank you for your videos.
Here is the study I referred to, if interested. www.researchgate.net/publication/268740843_Lactic_Acid_Fermentation_of_Vegetables_and_Fruits
Lizé Brits most people
Ferment at 2-5% I personally do 3% brine for everything and have never had any issues.
If you allow it to take several months to ferment in your back room - when would you taste it and how would you know it is finished - does the potato soften up ???
Yes, the potatoes do soften and you'll know it's finished when it tastes soured. There will also be a whitish colored flaky yeast on top; perfectly safe & edible. As for when I would taste it, it will begin to taste sour within a couple weeks but the potatoes might take 1-4 months to truly soften depending on how large/small the chunks are and how warm the room is.
How long would I cook the potatoes if I want a faster ferment?
Cook them until they're soft all the way through, as you would if you were cooking to eat them. Leave a lot of space at the top of your jar as cooked potatoes become quite gassy during fermentation and expand a lot inside the jar!
@@TheIntuitiveBodyFoodieNetworkThanks, that's information I was looking for. I'm living in temporary housing so I don't want something that will take months to be ready. I want the nutritional value but a little bit faster.
How are you holding your camera? I love the POV style!
Be prepared to laugh ... I use a Canon PowerShot ELPH 110HS on a selfie stick. I shove the selfie stick down the front of my bra to help stabilize it. From there it's just a matter of looking down every now & then to ensure the lens is capturing the moment. Without a bra, it's whole other ball game - lots of destabilization lol!
@@TheIntuitiveBodyFoodieNetwork Lol whatever it takes! Thanks for the informative video.
@@hornj388 You're welcome!
@@TheIntuitiveBodyFoodieNetwork - and here I thought it was your husband shooting over your shoulder, you are amazing !
Do the potatoes soften for potato salad?
Yes they do!
I imagine the water of the finished ferment would be slightly different from that of other veggies. Can it be reused for more fements? Like more potatoes?
Yes. You can use the liquid from any of your fermented veggies as a starter when making new ferments so long as it isn't so old that it's lost its probiotics.
I have a garlic peeler like that. They work well; however, I've found I can sit and watch TV and do the garlic just by holding each end of the clove with my thumb and index finger and twisting. The peel comes off easily.
Yep that works too lol! Thanks for sharing!!
hope you threw that braunwashing b0x out the window by now!
Can you extract the potato juice , and use ONLY the potato liquid to ferment in? Potatoes contain a lot of liquid, why make the water/salt brine? Thank you, any instruction, and advice is much appreciated
Personally I love to eat fermented potatoes, which is why I ferment the entire potato. However, if consuming potatoes is not your thing and you have a juicer that extracts the juice, by all means juice the potato and ferment the liquid.
As with almost all fermentation, the salt water brine prevents proliferation of harmful bacteria while producing a favourable environment for the beneficial bacteria. Hope this helps!
@@TheIntuitiveBodyFoodieNetwork yes, it helps so much. It was the answer I’ve been looking for. Thank you , sincerely . New sub 👍🙏🏻
Does the potatoes become soft after the fermentation process?
Great question Im Estia! Yes it does become softer, as if it were steamed or boiled.
@@TheIntuitiveBodyFoodieNetwork Oh nice because I need to make my food as easy to digest as possible.
Have you ever try with swear potatoes?
I hear you. Digestion takes up the most energy of everything we do. That's precious energy I'd rather spend being & doing other things. Sweet potatoes? Yes, I love them!! In fact, if you're interested, I made a video last year on raw gingered sweet potatoes however you could steam them first and then ferment if you'd prefer. Here's the link. th-cam.com/video/uyUoGs1fD-0/w-d-xo.html
@@TheIntuitiveBodyFoodieNetwork thank you so much
Green potatoes are apparently toxic.So that little potato with green on it should be cut off I think.
Very true!
Good idea greaseproof paper under the lid.. hmmm
Do you eat the potatoes raw???
See the other comments for the answer to this question. They can be eating raw or cooked.
Please let me know can we eat raw potatoes without cooking? Thanks
I'm probably not the person you are asking this of but I thought I would pass on to you that when I was growing up my father loved to eat raw potatoes. He would stand over the kitchen sink and just slice them and sprinkle a little salt over them and eat them. I suspect that was considered a snack when he was a little boy growing up on a farm. Let's call them raw potato chips, lol.
I use them to make wedge and bake them or fries
What a great idea! Thanks for sharing.😍
PA-DAY-DOH ;)
Thanks so much once more for your excellent fermenting recipes. Even I discovered, in this video, that when garlic, sometimes, becomes "blue" it is not bad...actually I was a bit concerned because sometimes ( I love so much to add garlic) some garlics becomes a bit blue within my fermented vegetables.
Thank you Pedro. I feel incredibly blessed to be part of your (and everyone else's) journey to health & wellbeing. Go ahead and swan dive into that beautiful blue garlic and let it do its magic in your body. Your body will thank you.
Blessings of love & light and optimal health to you.
The inner seal of two piece metal jar lids are enamel coated with a silicone ring. I don't know why people keep saying they're dangerous - they're not. If you take care of them, they'll last forever. If the enamel on the seal gets scratched or chipped, they're compromised. You can paint them matte black and use them for little blackboards and stick them to the fridge with a magnet. I would be FAR more concerned about using a Chinese plastic lid.
What an ingenious concept! Thanks for sharing!!
I fermented some sweet potatoes, but they are still too Krispy for my liking. I was hoping they would become softer
Did you ferment them raw or blanched/cooked? If you fermented them raw, give it more time, especially the larger the chunks are.
Dr. David Hawkins reader or student?
No. Truthfully I don't know much about him. Maybe I could learn something from him?
I love your videos! Fun fact: in very poor countries, a miserable painful job to make money is peeling garlic to sell to big companies; the skin on their fingers get burned off and become very sore from the juices. Makes you think twice about buying chopped garlic in jars!
What a painful way to earn money. Thanks for sharing!
When I've fermented vegetables, no lid was needed, just a bit of cover if anything, and quality was great,… after maybe five days.
Thanks for sharing your experience. In spite of gadgets that promise to create airtight environments for fermenting, I've found food will ferment regardless if air gets into the jar or not.
@@TheIntuitiveBodyFoodieNetwork right, it will, but they say that airtight prevents mold. Any thoughts?
Did anybody see how much Rosemary went into recipe ?
just a tsp.
Sounds like you are saying panata instead of po-ta-toe 😀
It's true; I speak funny.
pa day doe :-)
lol! I know. I speak funny.
An interesting video thank you for your presentation. However, you provide a very little oxygen to the fermentation to your sealed lid. Surely, a heated room temperature rather than cold Pantry, would produce a much better result, (along with a breathable cloth top ~ until the fermentation is finished?)
May the wonderful Lord Jesus Christ bless you with a great week
You can do that as well if that suits your lifestyle better.
One reason I watch numerous videos on a particular subject is that there are so many different ways to successfully achieve the end result. There is no one "right" way. 😊
why do u keep calling them "podatoes" instead of "potatoes"?
Pronunciations can vary very much geographically, regionally, as well as nationally.
Beach girl maybe it’s your hearing and not her pronunciation!
I remember not noticing until all the 9/11 reporting was going on that a couple of major newscasters were saying doon instead of down. When I researched them it turned out they were from Canada. I never knew they weren't from the US because I never noticed the accent before but I wondered if maybe the stress of the day might have been causing them to revert back to their origins. Judith is Canadian so it's understandable that some pronunciations will be slightly different. I barely notice it because I grew up in Michigan where it would have been more common to hear.
Let me ask my body?
Yep. You can ask your body and receive answers based on full body muscle testing/human pendulum technique. I used to have a video posted on how to perform this technique but have since removed it. That said, if you're interested in learning, here's another youtube lady showing the same technique: th-cam.com/video/eRABnRQOa0o/w-d-xo.html
Of course there are more advanced energetic techniques but I only teach that to selected people who already sense energies and understand metaphysics & science.
The more you listen to your body the healthier will you will be. Your body tells you what you need whenever you crave something healthy. If your body is telling you not to eat something like milk, maybe you are lactose intolerant.
Scary ignorance of safe food handling and fermentation.
Yeah, I thought the same thing. Fermenting potatoes without testing PH at end of ferment is a risky proposition at best considering the low acid and low oxygen environment mixed with root vegetables. No thanks.
It's called experience
It's called 40 years of experience. Something you probably know nothing about.
I guess we all have to do what works well for us and some of that involves learning, experience and experimentation.
It’s Po-ta-to NOT Podato
In my world it's however I say it at the time that I say it lol!
I suppose it depends on what country you are from or what region of a country you are from. Different people pronounce things differently. I'm from the north so I think people in the South pronounce things in a funny way but I would never tell them they were saying it wrong just because they didn't say it the same way I do.
😊