Fermented Sweet Potato Maple

I have been working on the previous dish for about 4 years now, we used to do it with lobster just to guild the lily, but it never needed the lobster.  when i make the gnocchi i saved the liquid that comes out of the sweet potato, as of late me and @bmoremelloyello have been calling it sweet potato maple.  Today I learned that if you salt it slightly and leave it at room temperature to ferment for 2-3 days, you end up with a liquid that looks like Apple cider and tastes like lavender.  Basically sweet potato “maple” that is just a burst of Caramelized lavender with tremendous floral notes


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