Fermented Red Potatoes… Pt 2
A few days ago, I posted this bad boy. And a few of you messaged me to find out what I was talking about with the white stuff at the bottom. So, I took a picture of it the other day and here it is.
This stuff at the bottom is the starch and toxins that have been pulled out of the potatoes. Pretty gross, huh? There was even more when I dumped the potatoes into the colander to be rinsed out, but you get the drift.
In case some of you were wondering what I do with the potatoes once I’m done fermenting them: For this last batch, I roasted those puppies with olive oil, fresh rosemary and Pink Himalayan salt with truffles (from Trader Joe’s). 30 minutes in the oven at 350 degrees Fahrenheit. They were fantastic! (And once again, my roommates were lamenting that the house smelled like a restaurant. Sorry, ladies.)