Uploaded March 2025 | Updated September 2026, 4 hours ago
I'm a big fan of fermented food like pickles and sauerkraut. Fermented food is also great for your gut health. I saw this technique for fermenting and frying potatoes and wanted to try it.
Ingredients:
2 large russet potatoes washed, scrubbed, and cut into wedges
6 cups distilled water
5 tablespoons kosher salt
Directions:
1. Wash your large glass jar with warm, soapy water. Dry well.
2. Warm up your water and dissolve the salt in it. Let it sit and cool until it's merely warm to the touch.
3. Add the potato wedges to the jar. Stack them in but there should be room enough for the water to get between each piece.
4. Pour the water over the potato wedges until there's about an inch over the top. You want to make sure the potato wedges stay submerged. Add a large cabbage leaf or ziploc bag filled with water to help hold the potatoes down under the water.
5. Cover the jar with a cloth or plastic bag and set in a cool, dark place. Check it periodically throughout the week and burp off any outgassing.
6. After 1 week, pour out the water and remove the wedges. Wash and pat dry. Double fry them until golden brown.
Serve with catsup and/or malt vinegar. Don't add any salt! They'll be salty enough!
I'm a big fan of fermented food like pickles and sauerkraut. Fermented food is also great for your gut health. I saw this technique for fermenting and frying potatoes and wanted to try it.
Ingredients:
2 large russet potatoes washed, scrubbed, and cut into wedges
6 cups distilled water
5 tablespoons kosher salt
Directions:
1. Wash your large glass jar with warm, soapy water. Dry well.
2. Warm up your water and dissolve the salt in it. Let it sit and cool until it's merely warm to the touch.
3. Add the potato wedges to the jar. Stack them in but there should be room enough for the water to get between each piece.
4. Pour the water over the potato wedges until there's about an inch over the top. You want to make sure the potato wedges stay submerged. Add a large cabbage leaf or ziploc bag filled with water to help hold the potatoes down under the water.
5. Cover the jar with a cloth or plastic bag and set in a cool, dark place. Check it periodically throughout the week and burp off any outgassing.
6. After 1 week, pour out the water and remove the wedges. Wash and pat dry. Double fry them until golden brown.
Serve with catsup and/or malt vinegar. Don't add any salt! They'll be salty enough!
