Fermented French Fries
Prep time: 
Fermentation time: 
Yield: 1 lb.
 
Ingredients
  • 1 lb. (500g) organic russet potatoes or organic sweet potatoes
  • 1 quart (1 liter) filtered water
  • 2 Tbsp. (30 ml) fine sea salt
  • 1 Tbsp. (15 ml) pickle or sauerkraut brine, or liquid whey
  • 1 Tbsp. (15 ml) olive oil, ghee, or avocado oil
  • spices to taste
Instructions
Ferment Potatoes
  1. FRENCH FRY STYLE: Slice the potatoes lengthwise into ¼ to ½" (1 to 2 cm) thick pieces.
  2. STEAK FRY STYLE: Slice the potatoes lengthwise into ½ to ¾" (2 to 3 cm) thick pieces.
  3. Add to a bowl or jar.
  4. FRENCH FRY STYLE: Dissolve salt into water to make a fresh 4% brine with 2 Tbsp/30ml/40g sea salt.
  5. STEAK FRY STYLE: Dissolve salt into water to make a fresh 5% brine 2½ Tbsp/40ml/50g sea salt.
  6. Pour fresh brine and mature pickle/sauerkraut brine over potatoes.
  7. Ensure that the potatoes are submerged in the brine. Cover container with a cloth or lid to keep insects out.
  8. Let sit in brine for 72 hours. There should be a mild sour aroma and possibly bubbles at the top of the container.
Make Fries
  1. Preheat oven to 450F (232C). Remove potatoes from brine. Save 1/10th of the brine if you want to make another batch.
  2. Let them drip dry on a baking rack 10-15 minutes. Do not rinse.
  3. Toss potatoes in oil and optional spices. Place in single layer on a sheet pan lined with parchment paper or silicone mat.
  4. Bake for 20-22 minutes or until golden brown.
  5. Serve immediately.
Recipe by Fermenters Club at https://fermentersclub.com/french-fries/