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Home » Instagram » 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?
Instagram

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?

February 5, 2022 by Ali

Previous PostAnyone else use cast iron on a halogen hob? . We’re renting, and the stove-top (called hob in the UK!) is halogen. I use my Lodge cast iron pan on it daily. In order to do so, I have a small metal ‘converter’ disc that goes between the pan and the stove. . My pan is 8 inches across, but the disc I have is only 5 inches. It’s been bugging me for a while and I’ve wanted to get a bigger disc…but there always seems to be a higher priorities for our budget and the reviews online for these discs are not that great. . Does anyone have experience here that could help me? . Thanks! . P.S. I couldn’t resist snapping this photo of the glorious purple cabbage that @radiciumane supplied my kitchen with this week :-)
Next PostEasy-To-Follow Sourdough Starter Graphic

Recent Posts

  • They’re alive! Microbes, doing their job in my ancestral ale, just like they would have done in the kitchens of females in my home country, the UK, five hundred years ago. . This ale is kitchen-made, grain malted at home, starter culture created here, glass bowls, saucepans and jars used. . I learn something new with every batch. This time, I’m using the spent grain in three, quite different, sourdough breads. I’ve taken tonnes of video…you can see it all in my story today.
  • Kitchen Table Chats #24 – Protein from Real Food, Soaked Cream Biscuits, Transatlantic Linguistic Challenges!
  • Food that makes you feel at home is so important. This dish, goetta, was invented by German immigrants to Cincinnati. It’s still made there and often eaters think it actually comes from Germany…but there’s no dish like it there! It was a Cincinnati creation; made to help people (who’d transported their entire life half way around the world) feel at ‘home’. . It’s pork, long-cooked in water, shredded, then added back to the broth created. After this, onions, celery and (my favourite!!) oats are added. You cook it until your spoon stands up in the mix. . Gosh, it’s good. . Comfort. In. A. Bowl. . We ate it with cauliflower and a glass of ancestral ale (oats in there too!). See my story today for lots of pictures (including the spoon standing up in my pot!). . My newsletter goes out tomorrow – if you’re not on it and want to be you can find the details in my story today or by clicking on the link in my profile.
  • Two ingredients, old bread and sugar, and you can have Russian Bread Kvass. . I find home-made sourdough rye and some very dark brown sugar pretty unbeatable taste-wise. And I use the bread cubes again and again, brew after brew, so that they become a bit like kefir grains – a colony of probiotic yeasts and bacteria. . Here are the said bread cubes being filtered out as I pour the fermented liquid into a swing-top bottle for a second fermentation. . My favourite flavouring for this second ferment is raisins and mint. But orange and ginger are good too. . Some more pictures in my story today and the recipe (which includes videos) is the top link in my profile.
  • #58 – Ancestral Cooking for Schools & Retreats with Hilary Boynton

Recent Comments

  • Ali on #35 – The Easy Way
  • Christie Russell on #35 – The Easy Way
  • Ali on #54 – What Have We Done To Beer?! (& What Can We Do About It?)
  • Ali on #54 – What Have We Done To Beer?! (& What Can We Do About It?)
  • Probióticos para hacer en casa on Milk Kefir Spelt Bread

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