• 1 kilo of kumara, any variety (but the cultivar will determine the colour, and our dark purple Poporo which are highly nutrient dense make an amazing colourand taste when mixed with others or on their own)
• 1 Tbsp sea salt
• 4 Tbsp whey
• 1 Dsp finely chopped raw garlic (Takahue is great)

Bake kumara until soft. Cool, then peel and mash with salt, whey and garlic. Place in a bowl, cover and leave at room temperature for 24 hours.Place in an airtight container making sure you leave 3cm airspace at top of container. Leave for 1 week before using, but it will continue to change subtly for several weeks.

This is absolutely delicious... we are eating it with every meal now, and making it in larger quantities. Also a great baby food! Lots of ways to use this ferment, you’ll be amazed at how wonderful it tastes and feels in your digestive sytem!!