Fermented Spicy Sweet Potatoes | She Paused 4 Thought

Fermented Spicy Sweet Potatoes | She Paused 4 Thought

This fermented sweet potato recipe is spicy with a perfect balance of sweet and salty. Scrumptious on top of pork carnitas tacos or as a side dish for fish.


  • 2.5 pounds sweet potatoes peeled & spiraled or sliced thinly
  • 1- inch piece of fresh ginger peeled and grated or finely chopped
  • 1 small onion diced
  • 1 small jalapeño seeds removed sliced
  • 3-4 tablespoons sea salt


  1. In a large non-reactive bowl mix the sweet potatoes with the ginger, onion, and jalapeño. Sprinkle with salt to taste.
  2. Massage the sweet potatoes to encourage the release of the juices and to help the brine develop faster.
  3. Once the brine begins to form (about 20 minutes), transfer to a fermentation vessel or (mason jar). Push down with a clean hand, if necessary, until the brine goes above the vegetables.
  4. Cover and ferment 5-10 days. It is important to keep this ferment in a cool place (under 65°F) as a quick fermentation could result in a large amount of alcohol being produced.
  5. If you are not using an airlock, be sure to burp the jars regularly to release pressure.
  6. Once the potatoes are pleasantly fermented, move them to the refrigerator.

Recipe Notes

Prep time: 20 minutes
Fermentation time: 7 days