Fermented sweet potato. I chopped it into discs (or as I called them, to encourage my 7-year old to help, pirate coins) and jarred with a 5g salt to 1 cup brine and some raw garlic and rosemary. . This is the second time I’ve done these. I’d say ferment them for 5-7 days if you can wait that long and use the yellow-fleshed sweet potato as they are tastier than the orange-fleshed ones. . I baked them for 25 mins, liberally daubed with lard, salt and pepper. I turned them half way through. Crunchy, salt, sweet and with that ferment tang that is indescribably good! . Thank you @kirstenkshockey for, as always, inspiring me.