West African Sweet Potato Ferment

Fermented Sweet Potato Relish is a unique and flavorful ferment that brings together the natural sweetness of sweet potatoes with the tanginess of fermentation. Slicing the sweet potatoes finely creates a delightful texture, and the combination of bell pepper, onion, garlic, dried tomatoes, coriander seeds, ginger, and cayenne adds a burst of aromatic flavors. This recipe, using the relishes, chutneys, salsas, and fermented salads technique. With a fermentation vessel of 1 gallon, you’ll enjoy the benefits of fermentation while savoring the rich flavors of this vibrant relish.

Yield: About 3 quarts

(Fermentation vessel: 1 gallon)

INGREDIENTS:

• 5 pounds sweet potatoes (orange-fleshed variety), peeled and thinly sliced
• 1 green bell pepper, diced
• 1 medium onion, diced
• 5 cloves garlic, finely minced
• 3-4 dried tomatoes, thinly sliced
• 1 tablespoon whole coriander seeds
• 1 tablespoon grated fresh ginger
• 2 teaspoons ground cayenne
• 2-3 tablespoons unrefined sea salt

INSTRUCTIONS:

1. In a large bowl, combine the sweet potato slices, diced bell pepper, diced onion, minced garlic, dried tomatoes, coriander seeds, grated ginger, and ground cayenne.
2. Add 2 tablespoons of unrefined sea salt to the mixture.
3. Massage the salt into the mixture using your hands. This helps release the natural juices and initiate the brining process.
4. Taste the mixture and adjust the salt if necessary. The flavor should be balanced, with the salt noticeable but not overpowering.
5. Allow the sweet potato mixture to sit covered for about 45 minutes. This helps the vegetables release more moisture and develop a brine.
6. Transfer the sweet potato mixture to a 1-gallon fermentation vessel, a crock or a large jar.
7. Pack the mixture tightly into the vessel, pressing it down firmly with your fist or a tamper. This ensures the removal of air pockets and encourages brine formation.
8. Ensure that there is about 4 inches of headspace for a crock or 2 to 3 inches for a jar.
9. Place a primary follower, such as a piece of plastic wrap, directly on top of the vegetables to prevent exposure to air. For a crock, use a plate that fits the opening and covers as much of the vegetables as possible, then weight it down with a sealed water-filled jar. For a jar, use a sealed water-filled jar or a ziplock bag as a follower-weight combination.
10. Place the fermentation vessel on a baking sheet and set it aside in a cool area away from direct sunlight.
11. Allow the relish to ferment for 7 to 21 days, checking daily to ensure the vegetables remain submerged under the brine.
12. Press down on the vegetables as needed to bring the brine back to the surface.
13. On day 7, you can start testing the ferment. The relish should have a pleasing sourness and a well-incorporated flavor profile.
14. The sweet potatoes will maintain their bright orange color throughout the fermentation process.
15. Once the relish has reached your desired level of sourness, it is ready to be stored.
16. Transfer the fermented sweet potato relish to jars, ensuring the lids are tightened.
17. Store the jarsin the refrigerator, leaving as little headroom as possible and ensuring the relish is submerged under the brine.
18. Tamp the relish down under the brine to minimize contact with air.
19. The fermented sweet potato relish can be refrigerated and enjoyed for up to 12 months.