Fermenting Sweet Potatoes With Jalapenos For A Unique and Spicy Treat | Fermented Homestead
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- čas přidán 27. 01. 2020
- Today we are making a sweet potato ferment with jalapenos, onions, garlic and ginger. I'll be showing you the whole prep process and finishing up with a taste test and a quick example of mold, kahm yeast and how to tell the difference!
Here is the recipe I started with:
www.shepaused4thought.com/swee...
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Play with your food...LOVE IT! Anna, in case you haven't heard this, there is trick you can do that helps with the burning eyes. Light a candle and set it as close as you safely can and still cut up the onion. You may have move it around to find the sweet spot. It helps to reduce the airborne agents that irritate your eyes. I've done it with strong onions with success. So there's your tip of the day my friend.
Thank you! I will have to give that a try next time!
G'day Patti, Great tip thank you and God bless you.
i seem to recall running water also totally stops that. You could run a sinkful, at a slow pace to use later for something.
Forgot to say this. Thank you so much for your honesty!!!! Truly! You have always said whether you've tried before and failed or if it's a first time. I greatly appreciate that. It helps me to understand and learn more. Thanks
I’m glad you appreciate my honesty! Sometimes I feel dumb for including my mistakes but I learn more from making mistakes than being perfect so I hope that helps others learn with me 💜
Really enjoying this colab! Another one to try. Thanks for sharing
Yay! This is one of our all time favs! Just don’t use as much salt as I did 😂
Great idea and video! Thanks. Never would have thought of fermenting sweet potatoes!
I hadn’t either but I’m so glad I tried it! So yum 💜
I just read in one of my ferment books about kahm yeast. I am glad you showed you that. 😊 I have just started a second batch of rice water ferment. It's used as a hair treatment. Just wet your head with it and let it soak for 20 mins. Shower like normal afterwards. After a week of using it my hair is looking so much healthier and the course grey is softening.
Omg do you have a video on that? My hair is a nightmare sometimes and getting worse as I get more grey 😬
@@FermentedHomestead Fermented Homestead I am so sorry to reply so late. I broke my phone and had to catch up on CZcams vids. I am actually getting up the courage to film a video. It will happen soon. Fingers crossed. I will let you know when I do
That makes my mouth water!! Looks so good.
This one sounds like so much fun and just delicious
Great! I always wanted a fiery, spicy sweet potato, relishey, kinda thing! You crack me up! Very fun tutorial; Thanks! You forgot to mention "Curly"! LOL!!
Haha! Sometimes it’s a challenge to describe something so unique! 😂
I really enjoyed this video! Thank you for sharing all the side notes of your learning experience!
I’m happy you enjoyed! 💜
Man! This ferment looks awesome! Definitely going to have to try this out soon! Glad Robert found another ferment he enjoys!
It really is awesome! You should for sure 😀
I enjoy your humor!
You made me laugh out loud ...crying over the onions. I am exactly the same.... :)
😂
You have inspired me, im adding to my "to make" list!
It’s so yummy! Watch the salt though, I added too much
Have got to try this!
This sounds like a good ferment. Thanks for sharing.👍😊💖🇺🇸
It’s delish for sure 💜
Ok Ana now you’ve upped the game! Two of our favorite foods! I’m totally going to do this! I always use organic not taking any chances.
Yay! It’s SO tasty! One of my new favorite ferments 💜
By the way: I do quite a bit of fermenting in those jars: they will never explode, they actually self burp. Great Video! Fantastic looking ferment! Maybe a bit less salt next time eh? Oh yea: I subscribed, and gave you a thumbs up!
That’s good to know! It was a great ferment, bit less salt for sure but it was still one of our favorites!
Thanks for making this I have wondered about mold, you have definitely eased my mind about it! Last year I made this and put some Cheyenne pepper in it just a bit and it was good. Shannon did not like it so I got the whole jar!! Thanks again for sharing!
The choice is for each person to make but I’m pretty loose with it and have never had an issue. If you have a mold sensitivity you may want to exercise more caution. That’s a great idea! I’m hoping to grow cayenne this year so I bet it would be super tasty with fresh peppers too! 💜
G'day Anna, I love sweet potatoes. This ferment looks really good thanks for sharing and God bless you.
It’s very tasty for sure 😀
I have never fermented anything but I am really really excited to try and this recipe looks so good.
It’s super tasty! One of my new favs for sure 💜
Well That Does Look Really Good ! I Sure Would Eat That ! I Did the Fermented pickled corn on the cob in one video I Really Like That ! Great Job I Think I will try that ! Very nice !
I haven’t seen that video! I’ll have to hunt it down, that sounds really tasty 😋
Love this ferment, I'll try it with more jalapenos! I can take the heat too, hotter the better!
I plan to double it next time! Strong enough to bend homestead reccomend a cayenne pepper in it, I bet that would be tasty too 💜
Searched "Fermented Sweet Potatoes" found several - I like your presentations & personality! You don't put on airs, just being yourself. New sub ☺️
🍠🍠🍠🍠🍠🍠🍠🍠🍠PS: Some family members can't tolerate spicy foods, making hot for me, not so hot for them!
Welcome!! You’re too kind, I’m happy you enjoyed 😃 I’m lucky that my husband and I both enjoy heat, my son just wouldn’t touch it no matter what haha
@@FermentedHomesteadWill be making mine tomorrow, can't wait till they're ready.
Maybe when your son gets older he will like the heat ! 🔥
Definitely gonna have to try this! Just so you know, those were sweet potatoes that you used. Grocers sometimes label them as yams but botanically, they are sweet potatoes. Dioscorea (yams) vs Ipomoea (sweet potatoes)
It’s so tasty! I’ve heard the same about yams/sweet potatoes, I don’t worry about it too much. I heard if you’re outside of Asia it’s not likely a yam but idk
Was just wondering if could ferment sweet potato like fermented carrots . This looks and sounds amazing.plus have everything to make this.yeah
Those curls are perfect for baked sweet potato fries 😍!!!
Interesting thought! They may be too thin though?
@@FermentedHomestead it would help them crisp sooner that way
Good point! 😁
That looks so good!!!! The peppers you placed made it extra pretty!!! My 7yo daughter and I will probably be the only ones that will eat it because of the spice but that's ok it's more for us 😊!!!!
It’s one of my new favs! If you want you can cut back on the heat, but that just if you want to share 😂
@@FermentedHomestead lol I might make a mommy and Oceana jar then another for the other 3 kiddos!!!
There ya go 💜
sweet potatoe jalapeno onions garlic ginger :) yum
I hope you try it! This is one of my favorites! Just a little less salt haha
Was thinking about trying sweet potatoes and ginger. Just finishing up a green tomatoes, pickling cucumbers and beets with garlic and red onion. Also have some sauerkraut that's almost finished.
I hate cutting up sweet potatoes, they are so hard!! I can not cut onion, they burn my eyes. So glad you decided to make a video on you trying it & that you liked it!!
If onions weren’t so tasty I wouldn’t bother! Haha the ferment is super tasty, well worth it 💜
Wow! I actually have all these ingredients and empty jars. Starting this afternoon. Thank you.
It’s amazing!
i could not believe how much salt you put in it, A lot of ginger too! agree with you on the micro-planing... But boy, it struck me that that would be some delicious food-ferment. i used to love garlic in everything, but having been eating living and/or raw food only, for the last six months or so, have gone off garlic and onion, *except* in the master tonic aka anti-plague tonic i make with acv. ( which is delicious added by the spoonful to some tahini-based or sunflower seed-based sauce for spirallized zucchini.) I am def. going to try a version of this. i subscribed. I like your no-nonsense vibe.
ok, I am taking notes and getting the courage to do this one day. 😁 sounds delicious. I too have a high tolerance for heat but capsicum gives me the hiccups. LOL love spicy sweet stuff. thanks again for sharing................Patti
Every thing gives me hiccups! Haha This one really is delicious, probably want to start out with a smaller batch though, this was a lot
Glad you showed the kahm yeast, that was on top of my first ever try at fermenting cauliflower and I threw it all out. DUH!!! I am not a fan of strong ginger taste and have a medium heat tolerance. But it is something I would try. BTW, dry sugar is the remedy for a hot mouth, Dr. Scoville used sugar water to measure the heat of peppers, each Scoville unit is one shot of sugar water. sprayed into the test subjects' mouth. Fun fact.
I was pretty nervous the first time as well, seems to happen more for me on the sweeter ferments but not always. I’m still trying to figure out why it’s on some but not others. That is a fun fact! Thank you for sharing 😃
Spiral nice
Guess how old I was when I realized there was actually a difference between sweet potatoes and yams? I was today old!! Wow I really thought it was all in how you prepared it, a sweet potato that is. You never stop learning 😁
Yay! Learn something new every day!
I doubt you know the difference yet. Sweet potatoes come in several colors but are all have the same thin skin, texture and flavor.
Often North Americans use the words “yam” & “sweet potato” interchangeably, assuming the dark sweet potatoes are yams.
However, a true yam is a starchy, edible tuber, generally with a drier taste than a sweet potato. Yams are rough, scaly, difficult to peel and very low in beta-carotene. Yams are imported into the USA and Canada from the Caribbean, Africa,, or Latin America and are considerably more costly than sweet potatoes.
Sweet potatoes are root vegetables that are native to the Americas. They have delicate skin and a sweet tasting, non-starchy, moist texture. Depending on the variety, sweet potato flesh can vary from white to orange and even purple. They are noticably more reasonably priced than yams.
I’m very curious as to which food processor you’re using that has the spiralizer blade? Are you still using it for that? I am so excited to try this!! I love sweet potato, but they are too carby for keto, so fermenting should help with that!! 🎉 thank you for sharing your foodie experiments!! 😊
so you ever use a vacuum sealer for fermenting?
I have not
Kitchen hint: Put onions in freezer for 20 min before cutting and you want cry. Culinary tip.
Anna, did you use parts of this video in a different video? Or have I lost my mind?
I used bits of it for the vlog I made of that day 😘
I like to break out in a heavy sweat from the spicy peppers, but none of my family or friends like it. I like it so hot I struggle to swallow the fire 😆
Me too but it’s rare I find anything hot enough to do that 🥵
@@FermentedHomestead super hot red chili peppers. I cook about 5-6 chopped up in a family sized meal and I have fiery meals for a week.
Do you know how to make sweet potato pie
I do, I made it a couple of years ago from my home canned sweet potatoes. Really tasty stuff!
@@FermentedHomestead I will look for it thankyou
Wish I could eat fermented food still. But they really give me really bad stomach aches. I do miss sauerkraut though.
I hope you’re able to at some point! It’s so good for you 💜
@@FermentedHomestead not anymore it's not. I have so many digestive problems. I dont digest my food anymore. So I have to take digestive enzyme supplements.
Is the texture like mashed potatoe
If memory serves it was still quite crunchy, not at all like mashed potatoes. 💜
@@FermentedHomestead thank you
I never use gloves either and I pay for it later too. Lol
I’d rather have the peppers than wait haha
You should avoid eating something with mold. Some that you don’t see can be present in the bottom of the jar. And don’t need to burp with that kind of jar. It will let the gas out without allowing oxygen to enter, that’s why you have mold.
Thank you for the advice. I’m not overly concerned about eating small quantities of certain mold, I do love cheese! If it’s overtaken I will toss it though. I have always been told to burp the jars to avoid explosions. I don’t always but I haven’t noticed much difference when I do or don’t, lately I haven’t burped just for the sake of it beyond testing it.
I have the same as yours but also mason top. I like both. Yours is made for it, let the gas out like beer bottle with a swing cap. The pressure is released automatically when it is to high. I will try you recipe, sounds delicious 🤤
Yeah100% you’re going to get mold because your vegetables are sticking out of the water and touching the air...
It’s easily preventable and the easiest way that anyone can do is just get a bag and put it on top and then fill it with water so it gets rid of all the air space impresses the vegetables down plus when it ferments the air can still escape
Yes, thank you for the information. With a tightly sealed Fido jar there’s not often an issue with mold but it does happen. I’ve not had much luck with the ziploc method but I’m happy it works well for you 😀
Some mold is dangerous. Just don’t let mold happen. It’s not complicated
🤢mold. I can’t. I wanted to see this video because I have sweet potatoes and wasn’t sure how they would be fermented but this doesn’t make it look too appetizing I’m sorry. I appreciate you sharing this video and I wish you luck with your fermenting but it doesn’t really encourage my idea lol✌🏻😘
Everyone has their own comfort level, I totally understand! It is one of our favorite ferments, you should try it with whatever measures you feel safe with.
But so you know, it’s really not a big deal to just take it off the top, depending on the type and amount.
"now is the time she regrets adding 2 onions" lol!!!!!!! Onion is horrible 😫 lol I love it but hate that it makes me cry lol.
I’m right there with ya! They taste good enough to make the misery of cutting them worth it haha
@@FermentedHomestead right lol 🤣
They say pink or black mold bad
I think you are using way too much salt. I use a 0.02% salt brine and never add salt to the veggies themselves.
Lately I’ve been using gingerbug to do my fermenting and I LOVE it!
Also, when you cover the veggies and weigh them down to keep them submerged, you’ll probably never have mould again. I use onion layers, the bigger outer ones to keep the veggies under water. Never had any problem so far.
I'll tell you now it's WAY TOO SPICY FOR ME I'm a whimp
Haha, you could always for for just 1 jalapeño or a nadapeno 😃
I think you added too much salt. Next time just use this equation to add the right amount of salt. Example, if your your total weight, water + veggies = 1000 g then you need 20 grams of salt. Ie 1000 x 2% = 20 g of salt. I love Kahm yeast just put it back again in the brine if you are okay with it.
Yes, I put too much salt. I usually try and keep it simple. I usually add 2 tablespoons to a quart of water for the brine portion and that usually ends up at a 2% in the end, I did not follow that this time so it didn’t work as well haha
True - yeast is white and mold is black!
Bigger sweepo pieces
That might be nice too, I like the smaller pieces too
Add purple sweepo carrot. Do your shread
Also mix up . Try baker sweepo I call baby
They be ing about
25% of full size
I call teen ager ..
You say no peel
I had to peel this batch
The a bit banged up
They given me where I loaded some 17 so pallet
Maybe 28 k lbs at
Sweepo capital of the world so they say.
The ground is this light colored clay is gray
They were just planting
( Seedlings they) beautiful big bright green leaves. Last week.
Vardaman and Houston
MS near Grenada Philidelphia
I press my sourcrow
Thus remove about half the water .. juice broth brine .. I want remove
More of the wet
Say 85% of juice out.
Make a cake like crowt
Add chipotle ( which
are smoked jalopy ) pepp or other
Chile ancho is a dry large pepper mild called Puebla pepp. Almost like Bell pepper. So I eating these sweepo raw.
Almost carrot like
I have cooked with sweepo before nicely..
I cut in slice and spears
Need that finer cutter thing.
I mix with onion
add other garlic black
Pepper.. cinnamon
I am using kraut juice
I reuse the brine
I did a chayote
Feement/Pickle . Yuck on that chayote.. question
That juice brine so called
Vinegar(I call it) got no vine as does apple got no vine. This broth soupe caldo juice
Got mother so called the mother. I content this
Juice gets stronger albeit It taste the same batch to batch. The salt
Is the same salt. I add no salt. Excepting
The one batch I made from scratch. Is the juice getting stronger.
Read on yootoo lady
Say their juice 25 year old. My aunt claim
Aunt say Her yogurt starter decades old. Grandma maybe also. Does this juice get stronger?
The reaction looks SO fake. You can see white throughout the jar. This just looks dangerous
Not to be as rude as you are but…have you ever fermented? The white cloudiness and eventual settling is a sign of a good and active ferment, bacteria is only seen in mass quantities. And it’s not fake, that was one of my top 3 favorites 😘 hope your day gets better sweetie
@@FermentedHomestead I have and do frequentlyt. I guess it might be Garlic at the 14 minute mark. And when you go to get a fork's worth it is a very tiny amount. just look pause the video at 17:30, it appears that you do not want to try it.
@@Cantara not wanting to try it and loving it after I did are very different things and you should avoid confusing them. I didn’t want to try it, the ferment seemed weird but thankfully I was curious enough to continue with it. Your over analyzing is strange and mildly creepy
onion
Really enjoying this colab! Another one to try. Thanks for sharing