Potato ferment done (by fiat)

The potato ferment was started on January 7, and I’ve decided to end the ferment today, a week later. It hasn’t changed much in appearance from two days ago except that the water is more cloudy, and the original instructions call for just a two-day ferment (which seems way too short to me). The cubes are crunchy and good. I’ll add them to my lunch and also they will work in a salad. One nice thing: they have zero net carbs. My interest, other than the resistant starch (which acts as fiber to nourish the microbiome) is in the potassium, something that potatoes have in good measure.

I’m happy with the outcome, though next time I might go for two weeks rather than one. The tarragon sprigs were a good idea, and I think the onion helped. Next time I’ll include some garlic and perhaps a jalapeño or two.

Update: Just had a bowl of cooked vegetables and greens (Tempeh Greens) with some cubes of fermented potatoes mixed in. Damn good!