When culturing yams or sweet potatoes I like to cut them into cubes or slices, if you grate them the consistency becomes mushy due to the sugars and it over culturing.
4 Yams or Sweet Potatoes
1 Bunch Cilantro
1/4 tsp Ground Cumin
1/4 Tsp Celtic Sea Salt
Juice of 3 Limes
Ecobloom or organic sugar
Culture Starter
WaterIn a small bowl get purified luke warm water about 1/2 cup add a scoop of ecobloom and 1/2 packet culture starter and set aside. Peel and grate sweet potatoes and put in large bowl. Clean cilantro and chop small, add to bowl mix together. Grab one handful and blend with 1 1/2 cup water for brine. Pour into large jar, I use the large clasp jars from Ikea. Pour the culture starter water in and squeeze the juice of three limes. Add sea salt and cumin and stir liquid mixing well. Take a 1/4 cup measuring cup and start scooping the sweet potatoe and cilantro into the jar and pressing down periodically packing it tight. Liquid should push up surrounding the vegetables if not add a little purified water and leave about 1/2 inch to an inch to stuff a couple cabbage leaves to hold tight. Clasp jar shut put on counter or on top of fridge for 3-5 days. Put a towel under it because will usually leak a bit. I change the towel out each day to keep smell down. Then refrigerate, should stay good about 8 mths.
1 Bunch Cilantro
1/4 tsp Ground Cumin
1/4 Tsp Celtic Sea Salt
Juice of 3 Limes
Ecobloom or organic sugar
Culture Starter
WaterIn a small bowl get purified luke warm water about 1/2 cup add a scoop of ecobloom and 1/2 packet culture starter and set aside. Peel and grate sweet potatoes and put in large bowl. Clean cilantro and chop small, add to bowl mix together. Grab one handful and blend with 1 1/2 cup water for brine. Pour into large jar, I use the large clasp jars from Ikea. Pour the culture starter water in and squeeze the juice of three limes. Add sea salt and cumin and stir liquid mixing well. Take a 1/4 cup measuring cup and start scooping the sweet potatoe and cilantro into the jar and pressing down periodically packing it tight. Liquid should push up surrounding the vegetables if not add a little purified water and leave about 1/2 inch to an inch to stuff a couple cabbage leaves to hold tight. Clasp jar shut put on counter or on top of fridge for 3-5 days. Put a towel under it because will usually leak a bit. I change the towel out each day to keep smell down. Then refrigerate, should stay good about 8 mths.
