How to prep Coconut Husk Chips
I am hoping to find out how to properly prepare Coconut Husk Chips (CHC, as the cool kids seem to call them). I have soaked them several times and rinsed them, and now I have them soaking in epsom salts and water, which I gather leaches the excess Sodium and Potassium in CHC. Do I really have to do this overnight? Is it enough to soak them for a half hour or a few hours. I am talking just enough CHC for a keiki, maybe a cup and a half.
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