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	Comments on: Have you ever fermented sweet potato?
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Most @sandorkraut fans know about sweet potato fly, the fermented drink from Guyana, but here I&#8217;ve instead fermented cooked sweet potato.
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I started doing it when Gabriel was a baby, inspired by a recipe in the wonderful cookbook Nourishing Traditions. Here, I&#8217;ve used whey as a starter (in cubes that I&#8217;d previously frozen), but you could use any starter &#8211; if I didn&#8217;t have any whey, I&#8217;d have used kraut juice or some of my ginger bug.
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After mashing the skinned cooked potato with the whey, I covered and left it in a warm spot for a day. We then reheated it for breakfast. I topped mine with ghee, took a picture and then liberally doused it with ground linseed and soaked, dehydrated almonds.
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Here&#8217;s a reference I think only works for those who grew up in 1980s UK (but perhaps I&#8217;m wrong?) &#8211; it tastes like prawn cocktail Skips. Remember those? If not, I can try to elaborate: It&#8217;s delightfully fizzy and sweet with tomato-acid hints. Delicious!	</title>
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