Lacto-fermented Ketchup — and French Fries!

by Ann Marie Michaels on February 24, 2011

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French Fries

I have made lacto-fermented ketchup before but I never knew you could make lacto-fermented French fries.

Jenny from the Nourished Kitchen blog just released these FREE sneak preview videos from her brand new online class, Get Cultured!

I’m excited to try Jenny’s recipe for French fries. I normally fry mine in beef tallow — but her “oven-fried” French fries look amazing! And using the oven is so much easier than frying.

Why Lacto-fermented Ketchup and Fries?

If you don’t already know about the benefits of fermented foods, check out my post on the Top 8 Reasons to Eat Fermented Foods.

At first I thought, why would you want to lacto-ferment potatoes for French fries? After all, you’re going to fry them anyway, so you won’t get the enzymes and probiotics that are normally found in fermented foods (like the lacto-fermented ketchup).

However, Jenny says that by fermenting the potatoes before you fry them, you’re breaking down or “pre-digesting” the starch which, which drastically reduces acrylamide. Acrylamide is a carcinogenic (or cancer-causing) chemical that is produced when you cook starchy foods at high temperatures.

Also, the more you reduce the starch, the crispier the fries will be.

I can’t wait to try this recipe!

Watch the Videos

Hurry — Save 50!

If you want to learn how to make more fermented foods, check out Jenny’s Get Cultured class. Click here to see the full list of classes.

Enrollment ends this coming Monday, February 28th.

On March 1st, the price for this 13-week series is going up to $199.

Sign up by midnight on February 28th and you pay only $149 — a savings of $50.

That’s less than $12 per class.

Click here to sign up now!

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{ 13 comments… read them below or add one }

Tammy Rodriguez February 24, 2011 at 3:56 PM

could you deep fry instead of bake the “fries” after they have been soaked and patted dry?


Kelly February 24, 2011 at 5:02 PM

thanks for posting these videos, Ann Marie! i’m excited to try these, as they are two of my boys favorites – ketchup and fries. I’ve been making them homemade, but not fermented, this will be fun. although you’ve got me a little nervous from your FB post about getting food poisoning during a past experience? was it due to fermenting incorrectly? any tips/warnings to share with us novice fermenters? thanks, Ann Marie! Blessings, Kelly from The Nourishing Home


Janelle February 24, 2011 at 7:35 PM

Loved the videos! I am about to make sweet potato fries this weekend, I wonder if I those would still work out? I’ve also been meaning to make fermented ketchup and mustard but I just keep putting it off because its not urgent. This has given me the motivation!


Bobby Khan February 24, 2011 at 9:20 PM

Very cool :)


Dawn February 25, 2011 at 6:00 AM

This looks wonderful and easy try this weekend! I’ve got a fresh batch of ketchup that needs some purpose. Was the comment about food poisoning?


Bridget February 26, 2011 at 9:54 AM

After fermenting, I’m guessing you refrigerate the ketchup? And then how long does it keep? Just a couple of weeks?


Kelsey February 28, 2011 at 9:11 PM

Would it be possible to use a sourdough starter instead of whey or vegetable starter?


Jeff March 13, 2011 at 12:18 PM

Great, instructional video. I’ve really been enjoying fermented salsa and I’m anxious to try this. I really appreciate your sharing this wealth!


kandemom July 11, 2011 at 8:56 AM

I had no idea you could lacto-ferment potatoes! I think I will give these a try. My daughter loves french fries! I’m assuming you could do this for any kind of potato dish, such as hash browns?


coconutfreek July 19, 2011 at 7:25 PM

thsi sounds so interesting. love learning about all these healthy foods.


Jamie Pattullo April 29, 2012 at 5:09 PM

if they’re not pro-biotic after baking, why not just soak in salt water which does the same thing with the cancer-causing agent? did i miss something?!


cher March 10, 2015 at 2:47 PM

I LOVE your website! I’ve cooked many of your recipes! I do have a question though…I’ve been reading about lacto-fermenting potatoes and everything I’ve read said that it is necessary to ferment potatoes in an anaerobic container…what are your thoughts?


John April 18, 2015 at 8:01 PM

Hi i havve fermented potato chips for two days in the salted water to find a layer of slyme on top is that harmful?


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