Fermented Red Potatoes

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Potatoes. They are my guilty pleasure in life. I love love love good French fries. I love skillet potatoes. I love the roasted potatoes you get with breakfast at Mother’s Bistro in downtown Portland. And kettle chips? Forget it. I’m a goner – and so is that bag. Unfortunately, they don’t love me and usually make me (and my sister) ill. My mom was doing some research a while back to find out why her two favorite daughters became ill after eating potatoes. And here’s what she found.

According to the American Cancer Society,

Acrylamide has probably always been present in some foods, but this wasn’t known until Swedish scientists first found it in certain foods in 2002.

I can’t blame GM foods for this one, fair enough.

Acrylamide does not appear to be in raw foods themselves. It is formed when certain starchy foods are cooked at temperatures above about 250° F. Cooking methods such as frying, baking, broiling, or roasting are more likely to produce acrylamide, while boiling, steaming, and microwaving appear less likely to do so. Cooking at high temperatures causes a chemical reaction between certain sugars and an amino acid (asparagine) in the food, which causes acrylamide to form. Longer cooking times and cooking at higher temperatures can increase the amount of acrylamide in foods further.

This isn’t something that only affects a small population and I’m the unhappy recipient, it apparently reaches everyone but only a small population really really have a reaction. Example A runs this blog. And then upon reading further, my mother found out that fermenting the potatoes, or soaking them in salt water for three days, seriously reduced if not all together eliminated the occurrence of acrylamide. Thus making them safer and easier to digest. Crazy, right?

On another note, this is something that my ancestors in Ireland would have done (shameless Irish heritage plug: Éirinn go Brách!) – they would have soaked their potatoes overnight in a salt water brine, not knowing the science behind the why (that wasn’t discovered until 2002), but knowing that it reduced bloating, gas, general GI discomfort and any other allergic reaction that acrylamide causes.

I bet at this point you’re wondering what is going on behind the scenes, at the small organism level, right? Or is that just my science nerd brain at work? (Btw, great science fair ideas here) You’re growing your own bacterial colony. Gross, right? It’s called wild fermentation and it’s fabulous. Over the course of the next few days, the bacteria that occurs naturally on the potatoes (so don’t scrub too hard or use antibacterial soap), will go to town eating the starch and turning it into other stuff that our body can use more readily. They’re basically starting our digestive processes before we even eat it. Again, ew. But it works. And this is what generations did before we were on this earth. Anyway, the bacteria – the saltwater brine keeps out mold and the bad bacteria and yeasts. We only want the good guys in there.

Okay, that’s a lot of science and history. (If you want more science and history, feel free to email me under contact.)


Here’s how it’s done:

Fermented Red Potatoes

  • Organic red potatoes, cleaned and quartered
  • Sea Salt (no iodine – I like this salt)
  • A quart of water, that has sat out for at least 30 minutes (this allows the trace minerals to evaporate out)
  • A canning jar (such as this one but I buy them cheaper at Ikea or you can use a standard half-liter canning mason jar with a clean lid)
  • A scale that measures little itty bitty amounts. I like this one.
  1. In a glass measuring bowl or something where you can measure out a quart of water, do so. Pour the water in and set aside for at least 30 minutes.
  2. Scrub the taters. Cut off any eyes, the stem part and any part that just looks funky. Chances are it is funky. And no one likes funky.
  3. Toss the spuds in the CLEAN jar (that’s right, you need to wash it and sanitize it – but do not use anti-bacterial soap, instead send it through the dishwasher for a cycle).
  4. Measure out 33 grams salt. Yes, that’s 33 grams. One more time: 33 grams. You’ll have to adjust your scale to zero out for whatever bowl you have sitting on top. But, again, 33 grams.
  5. Once the water has been sitting out for 30 minutes, toss the salt in and stir until dissolved. Add to the canning jar with the ‘tots. Seal the lid, place a dunker (I use river rocks that I found, scrubbed and sent through the dishwasher to ensure all dirt was gone) and let it sit. For three whole days. So, if you want potatoes for brunch on Sunday (because I live in Portland and brunch is the best meal of the week), you need to put them on Wednesday night or Thursday morning. Get it? If you don’t have three days, it’s okay. Even overnight will help out a lot. But three days rids the spuds of every single bad thing.
  6. Place it in a cool place… or on your kitchen counter – they look pretty.
  7. When you’re done, and this is important, place the potatoes in a colander and rinse thoroughly. You’ve pulled the starches and any other toxins that they have in them. They have got to go. Also, you’ll notice a “sludge” at the bottom – this is the starch that’s been pulled from them. Ew, right?
  8. After they’re rinsed, they’re good to go – you can cook them any way you would cook regular potatoes. Pretty fancy, eh? I personally like to roast mine with bacon fat (mmm – bacon) and kosher salt and pepper until they’re crispy on the outside and soft on the inside.


Like what you see? Check out my online live fermenting classes! Click Here

Not sure what to do with them once you’re done? Or if you even did them right? Check out Fermented Red Potatoes… Pt 2

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  • Dona July 15, 2018   Reply →

    Trying to find the nutritional info for fermented potatoes. Wondering if the carb count stays the same with so much of the starch removed?

    • lucy@brightdawn November 28, 2018   Reply →

      I haven’t measured the carbs contained in the fermented potatoes but would imagine that the carb count is lowered as much of those carbs are from starches.

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