Fermented Sweet Potatoes Recipe
Fermented sweet potatoes cultured without dairy for a delicious probiotic-rich dish that is also loaded with enzymes.
Ingredients
- 2 pounds sweet potatoes preferably organic
- 1 cup raw sauerkraut juice plain, preferably organic
- 2 tsp sea salt
Instructions
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Wash and peel the sweet potatoes. Removing the skin greatly reduces the chances of fermentation mold.
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Chop into cubes and boil in filtered water for about 20 minutes or until soft.
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Drain water from cooked sweet potatoes and let cool for 20 minutes. This is important to ensure that they are just warm and not too hot, which would destroy the probiotics in the sauerkraut juice.
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Blend cooked sweet potatoes with sauerkraut juice and sea salt until a smooth puree.
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Spoon sweet potato mash into a glass bowl and cover. Leave on the counter for 1-2 days and then refrigerate.
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Cultured sweet potatoes will last about a month in the refrigerator.
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Serve with steak as an enzyme-rich side dish or with any meal where sweet potatoes work well.
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Fermented sweet potatoes may be slightly warmed on the stove before serving, but take care not to warm them hotter than 118 °F/ 48 °C else the enzymes and probiotics will be lost.