Potatoes, garlic and 2% salt. These will become potato salad for a picnic.
Be careful with the garlic, you can easily create botulism by fermenting it incorrectly.
Oh man, I like lacto pickles and make them often, but I am balking at the idea of a fermented potato. They’re raw? Will you cook them before the salad? Are they good?! … and how does the vacuum packing work? Are they not still producing CO2?
This is just a food saver vacuum sealer, it creates an air free environment.They do produce CO2, but it is a pretty short ferment so it just slightly inflates the bag. They only go for about 2 days. Then I boil them and cool them just like a normal potato salad recipe. They have a slightly deeper flavor and a bit of lactic tang, kind of tastes like Parmesan to me.
boil them in the bag or the contents in water?
that’s awesome, very cool!
