Blog Archives - Fermentology

Fermented Sweet Potato Chips

1/18/2018

When I first made these chips it was honestly a mistake. Fortunately they were delicious and I continue to make them every month. They require a little bit more planning than regular chips but they're lower in simple carbs and much better tasting than any other sweet potato chip you could make in the oven. These chips are already a little salty, but also a little saur.

Slice your washed sweet potatoes thinly, consider using a mandolin or a food processor. Pack these into a clean fermentation vessel and add your brine (try 1 tablespoon sea salt to 1 quart water). Also add some whole spices, I like to add a bundle of sage. Cover with airlock or clean cloth and ferment for 4 to 5 days.

Once fermented remove the sweet potato slices and drain then in a colander. Preheat your oven to 400F. Grease some baking sheets with an oil that has a high smoke point (not olive oil) and arrange the slices on the sheets so that none are overlapping. Bake for about 15 minutes, flipping halfway through. Depending on how think you cut your sweet potatoes, your baking time may vary. Bake until the edges are crispy. Remove, let cool slightly (they will also harden up a bit as they cool) and eat! Taste first before adding salt, as they will contain some of the salt from the brine. Feel like it's too salty? Next time rinse the fermented sweet potato slices before baking.

Beetiful Spring Salad

1/11/2018

The tender, new greens of spring used to be something to look forward to through Winter. Nowadays you can purchase them in any season but they still a delicious treat in spring. This salad features plenty of fresh greens and is a favorite for die hard Beetiful fans. This is less of a recipe and more of an inspiration, feel free to add different ingredients.

You will need:
+A generous amount of young greens (like lettuce, chard, kale, pea sprout, radish tops, romaine, etc)
+Beetiful Curtido
+Crumbled feta or blue cheese
+Extra virgin olive oil (or you favorite oil)
+Lemon juice or apple cider vinegar or balsamic
+Red onion, sliced thinly
+Black olives
+Hard boiled eggs, sliced
+Course ground black pepper
+Shredded carrots or beets
+Toasted pumpkin or sunflower seeds

Add your veggies together, and toss. Add your Beetiful Curtido, drained if you like. Drizzle your oil, vinegar or lemon juice. Top with your fresh black pepper. Try with chicken, tempeh or fish on top for added protein.