Blend Plantains with Water:

Remove peel from green plantains and chop them. Transfer to a blender along with water and oil. If needed, use a tamper. Blend until mostly smooth (some tiny bits remain because of firmness). Add sauerkraut juice and blend briefly.

Ferment with Tiger Nut Flour:

Transfer the puree to a large ceramic or glass mixing bowl. Mix in tiger nut flour. Drape a dish towel over the bowl and let it sit in a warm spot overnight (roughly 24 hours).

Preheat Oven and Prep Pan:

Set oven to 350°F (175°C). Prepare a loaf pan (7.5 x 3.75 inches, slightly smaller than standard) by lining it with parchment paper.

Mix Batter with Dry Ingredients:

To the fermented puree, incorporate coconut flour, tapioca flour, gelatin, baking soda, and sea salt. Pour apple cider vinegar to one side. Use hand beaters or a spoon to mix until well combined, being careful not to overmix. The batter will become light and airy.

Bake and Cool Loaf:

Pour and scrape batter into the prepared loaf pan. Use a spatula to shape the top, then smooth it with water-dipped fingers. Bake for 1 hour; test by inserting a toothpick into the center—it should come out sticky but clean (no wet batter). In my oven, it takes 1 hour 15 minutes. Let the loaf cool a bit in the pan, then transfer to a wire rack. Cool completely before slicing.