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In a large non-reactive bowl mix the sweet potatoes with the ginger, onion, and jalapeño. Sprinkle with salt to taste.
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Massage the sweet potatoes to encourage the release of the juices and to help the brine develop faster.
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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.
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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.
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If you are not using an airlock, be sure to burp the jars regularly to release pressure.
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Once the potatoes are pleasantly fermented, move them to the refrigerator.