A few of you have asked for this so here you go!
This recipe is from the Fermented Taro Root (also known as Poi) recipe in Nourishing Traditions
. I couldn’t find taro root so I used yams. This makes a very yummy and super-nutritious baby food. It’s also really good as a side dish.
Fermented Yams
Ingredients
Yams or sweet potatoes (2 pounds)
Sea salt (1 TBS ) — where to buy sea salt
Whey, homemade whey from raw milk or yogurt — recipe on page 87 of Nourishing Traditions (4 TBS) — where to buy starters
Directions
Preheat oven to 300 degrees. Stab the yams with a fork. Stick them in the oven and bake for 2 hours or until soft. Let cool, then peel and mash with salt and whey (a sauerkraut pounder or meat tenderizer works great). Leave this mixture in a bowl and leave out at room temperature, covered with a dishtowel, for 24 hours. Store in an airtight container in the refrigerator.
Disclosure: cmp.ly/4 and cmp.ly/5
{ 18 comments… read them below or add one }
Thanks, AM!
Can’t wait to get some whey going next week.
I was wondering something. Do you know if kombucha is high in potassium? I ate really salty Korean food last night and I was out of bananas and OJ at home to counteract the sodium overload. This morning I was so bloated! I drank my morning glass of kombucha. Within an hour, all that bloat was flushed out, just like I had drank a large glass of OJ.
golly this sounds good! I’m going to have to give this a try soon. We love Nourishing Traditions around here and try realy hard to eat that way. Although, I have to admit, there are some things that my husband and kids refuse to try…LOL!
I would really like to try this recipe too, but… Do you eat it cold, let it come to room temp., or serve it heated? I think if you were to heat it you would kill the good bacteria (hence the reason for fermenting). But, I just can’t imagine eating cold sweet potatoes. Do they taste sour after fermenting?
I’ve been giving it to Kate cold out of the fridge — just like sauerkraut. You could let it come to room temperature if you don’t like it cold. It’s good!
Here’s a good article on poi:
http://www.westonaprice.org/foodfeatures/poi.html
Hi, Anna, I don’t know about potassium. Did you try googling it?
Can you steam the yams instead of baking them prior to fermenting them?
I would think so. You could try it.
I was inspired by this post to make sweet potato poi stuffed coconut flour crepes with cultured whiped cream on top. I will let you know how it goes. First to make the sweet potatoes, and then the cream! I have high hopes of yummy-ness!
They were very yummy. I used yogurt starter in heavy whipping cream and whiped with maple syrup. The coconut flour crepes were not as yummy, but I used regular non bleached flour as a standy by. Supper yummy. I also used acorn squash instead of sweet potato, as that is what I had.
I peeled and quartered my sweet potatoes and then cooked them in my pressure cooker.. Very good recipe. First time I have ever heard of doing this to SP’s. Thanks
Hi! I just made this a few days ago, and it’s my first experience with lacto-fermenting. I used some whey that I made with yogurt. The yams are good, but VERY salty.. is this normal? I just don’t really know what they are supposed to taste like
haha!
Thanks,
Lauren
I haven’t seen this recipe (I haven’t read NT, I just look-up what I need). It looks really interesting
Will have to try this recipe….this sounds yummy!!!!
We ate poi when we lived in Hawaii. I never made it, but this yam version looks do-able. Thanks!
Is there any way to make this recipe without whey? Maybe some other acid like ACV?
Hey! I am trying to learn how to make fermented sauerkraut that I am now buying and I am spending too much money, HELP!!!! I think that I saw a recipe at one time in your fermented products, if not, would you please help me get started. Thanks,
I was wondering if you know how to ferment raw sweet potato? I have a recipe for white potato fries and wondered if something like that could be done with sweet potato?
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