Jack Rabbit

@Ludwig72933998 in honor of charcuterie bordnat I suggest u make pickled tomatoes (fill jar with cherry tomatoes, 2% salt by weight, water) and then once they are done slice and dry them so u get special snak

@tryptocurrency for u I have special idea, mayb u try. Get pineapple, mayb u also get other froot, chop up, put in big jar. Add some raw honey too. Fill jar with water, add tablespoon apple cider vinegar. In a few days it will be fizzy, strain froot and drink. Mayb eat froot too

After that take them out, clean off, wrap in cheesecloth, and hang to dry another week or two. Then u can grate into food u mayk, very tasty

Separate yolks from whites (save white for something else) and put yolk into depressions in salt. Try not to break yolks. Once yolks are in, cover with more of salt/sugar mixture. Put lid on container and leave in fridge or cellar for a couple weeks

@Goldixan your idea is salt cured duck eggs. Get pasture raised duck eggs. Take tray, u want walls a few inches high but not too deep. Line with mix of salt/sugar, I did 1:1 recently but try 2:1. Can also add spices. make yolk sized indents in salt mix..

Leave until flavor becomes nice and tangy, then strain and bottle and u will get a nice fizzy drink. If you don’t have a fermenter with an airlock make sure u either weigh down veg or stir daily. If it is exposed to air u will get mold

@tryptocurrency your ferment is sweet potato fly. Ppl often keep a starter for this but you can do without. Shred a few sweet potatoes and some ginger. Mix in a small amount of sugar. Put in jar with water and inoculate with either starter or some apple cider vinegar.

Once they are done mayk hummus like normal

@slovborg yours is cultured hummus. To mayk get dried chickpeas, weigh and measure out 2% salt by weight. Wash chickpeas, put in jar. Add salt, fill with water, kickstart w/ tbs apple cider vinegar. Leave 2-3 weeks to ferment. Chickpeas will absorb water and expand so leave room

He poast fizeek

After a day should be a bit tart and creamier, move it to fridge and put a proper lid on. It will keep for several weeks, and u can repeat process whenever u are low on buttermilk

@B_Gerare your fermented product is buttermilk, you can use it for lots of baking like buttermilk pancakes. You can buy a starter or get some live buttermilk from a store/fren. Mix 1 cup starter w 3 cups whole milk in jar, cover w/ cheesecloth or towel, leave 24hrs room temp

@slipperyyyyyy your ferment is another classic bar snack, pickled onions. I recommend pearl onions, the small ones, u can also use shallot. Peel and submerge whole in white vinegar diluted with some water, add 2% salt by onion weight. Leave a few weeks