Turning fried food into a staple of gut health sounds more difficult than solving the cost of living crisis, but everyone likes it, thanks to the brains behind Green Kitchen Stories, the creator of the cult recipe. The green side has undergone a transformation that loves the microbial flora.
It’s all in the fermentation process that takes place before cooking. Sliced potatoes mixed with cabbage, salt and water and left for 3-5 days are packed with prebiotics and probiotics that pull the chips from occasional food to delicious essentials. Waiting for potato chips is a long time, but I think all the best things in life take time. Patience is a virtue after all …
Kosher salt 50g
2 liters of water
1.5kg large organic potatoes
1 leaf of organic cabbage
2-3 tablespoons of olive oil
Sea salt
For toppings
1-2 tablespoons of finely chopped parsley
2 teaspoons za’atar
Place Kosher Put salt in a large bowl and add water.. Stir together until the salt is completely dissolved.
Rub the potatoes, Slice into french fries 1-2 cm thickLeave the skin on.
Add french fries to water and put cabbage leaves on topThen make sure all the fries are submerged in salt water, with the place to weigh them up (bringing in prevents mold formation).
Cover the bowl with a lid, Store in a cool and dark place for 3 to 5 days.. The longer you store it, the more spicy it becomes.
When you’re ready to cook, throw away the cabbage leaves Drain the french fries and tap to dry. With a paper towel.
Preheat the oven to a 220 ° C fan Arrange the baking parchments in two baking trays.
Divide the french fries into trays. Sprinkle with olive oil and sprinkle with sea saltToss and coat and place the french fries so that they are not crowded.
Bake for about 30 minutesOr until a little blisters.
we Sprinkle plenty of za’atar and finely chopped parsley and serve theseIt can also be served with ketchup, miso mayonnaise, and tahini.
