Pickled French Fries

• 5 tablespoons kosher salt, plus more
• 3 1/2 pound large red-skin potatoes, scrubbed, cut into 1/4"-thick sticks
• 4 leaves Napa cabbage
• Rice bran or grapeseed oil (for frying; about 6 cups)
• A deep-fry thermometer

1. Combine 5 tablespoons salt and 8 cups water in a large bowl or pot, stirring until salt dissolves. Add potatoes and cabbage (potatoes should sink, but some of the cabbage leaves may float). Cover bowl and store in a cool, dark place (a kitchen cabinet or pantry is ideal) 4-6 days; the longer the potatoes sit, the funkier their flavor will be. Drain and pat potatoes dry; discard cabbage leaves.
2. Fit a large pot with thermometer and pour in oil to measure 3" up sides of pot. Heat oil over medium-high until thermometer registers 325u0b0F. Working in batches (you want potatoes to have room to move around), fry potatoes until cooked through and tender but not browned, about 5 minutes. Using a spider or a slotted spoon, transfer fries to paper towels to drain as they are done.
3. Heat oil until thermometer registers 375u0b0F. Working in batches again, refry potatoes until crisp (the edges may brown, but fries will mostly stay pretty light), about 1 minute per batch. Transfer to fresh paper towels to drain; sprinkle with salt (because of the brine, you won't need to add much).

kosher salt, redskin potatoes, cabbage, bran, thermometer

Taken from www.epicurious.com/recipes/food/views/pickled-french-fries-56389983 (may not work)