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.
The botulism police are on Lemmy. Please tell me more about how I’m going to die.
Based on this comment, probably by saying some shit to someone who didn’t ask for your opinion.
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?
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