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Pale properly prepared fermented peanut butter in a clear glass jar

Properly Prepared Fermented Peanut Butter for Full GAPS

A pale creamy Full GAPS peanut spread made by soaking raw peanuts, culturing them submerged in homemade whey, cooking until soft and processing smooth.
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Minimum Fermentation 4 days
Total Time 4 days
Servings: 1 batch
Course: Condiment
Cuisine: American, Fermented, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups raw unprocessed peanuts not roasted, salted or commercially ground
  • filtered water for soaking, fermenting, rinsing and fresh-water cooking
  • 1 cup homemade cultured whey drained from properly fermented 24-hour GAPS yogurt or kefir
  • 1/2 teaspoon natural mineral salt optional, added after processing

Equipment

  • Glass or ceramic soaking bowl
  • Wide-mouth glass fermentation jar
  • Glass fermentation weight
  • Airlock or self-venting pressure-aware closure
  • Stainless-steel colander
  • Stainless-steel saucepan
  • Food processor with stainless blade
  • Clean glass storage jar

Method
 

  1. Put the raw peanuts in a glass or ceramic bowl and cover generously with filtered water. Soak for 12 to 24 hours.
  2. Drain the soaking water. Rinse the peanuts thoroughly in cold filtered water and drain again.
  3. Cover the peanuts with boiling filtered water to break their tough skins. Let the peanuts and water cool to room temperature before adding the cultured whey.
  4. Stir in the homemade cultured whey. Transfer the peanuts and liquid to a clean wide-mouth glass fermentation jar, then add enough filtered water to keep every peanut fully submerged.
  5. Set a glass fermentation weight over the peanuts. Leave practical headspace and close the jar with an airlock or self-venting pressure-aware lid. Ferment at room temperature out of direct sunlight for 4 to 6 days without routine opening.
    Raw peanuts fully submerged under a glass weight in a closed fermentation jar
  6. Drain the fermentation liquid. Rinse the peanuts thoroughly in filtered water and drain again.
  7. Bring a saucepan of fresh filtered water to a boil. Add the peanuts, return to a boil, then reduce the heat and simmer until every peanut is completely soft with no firm center. Add more hot filtered water as needed to keep them covered.
  8. Drain the cooking water and let the peanuts cool until they are no longer steaming.
  9. Transfer the cooked peanuts to a food processor. Process, stopping to scrape the bowl as needed, until the pieces become a thick, smooth and even paste. Do not add oil or water.
    Fully cooked fermented peanuts processed into a thick smooth pale spread
  10. Add the optional mineral salt and pulse only until it is evenly distributed.
  11. Transfer the spread to a clean glass jar, cover and refrigerate. For make-ahead preparation, the fully cooked, drained peanuts may instead be cooled, portioned and frozen before processing.

Notes

Full GAPS: Use raw unprocessed peanuts and homemade cultured whey only after both are established and tolerated.
Timing: Soak 12–24 hours before the 4-day minimum fermentation. The card total displays only the minimum fermentation because cooking has a physical softness endpoint rather than a fixed time.
Scaling: The 2x control doubles the measured ingredients to 4 cups peanuts, 2 cups homemade cultured whey and 1 teaspoon optional salt. Filtered water remains as needed. Use separate correctly sized jars so every peanut stays submerged with practical headspace.
Storage: Refrigerate the finished spread promptly. No fixed refrigerator duration is claimed for this complete adapted method. Fully cooked, drained and cooled peanuts may be portioned and frozen before processing.

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