I'd like regular ancestral cooking emails!
Fermented chips in progress!
When I saw the extent of @kirstenkshockey’s recent crazy potato chip fermentation, I knew I had to join in! This is a bog-standard white potato, chipped roughly and then covered in a 5g salt/1cup water brine.
I’m planning to leave this for 3 days to do its bubble magic and then bake the chips up.
My son can’t eat white potatoes, so I’ll be popping out later today to get some sweet potatoes in and will give them the same treatment.
Are you curious too? Want to join in?