Woly [any] to food • 4 years agoWhat if we took a bunch of flavorless chewy lettuce and left it in a jar until it was farting and sizzling?message-squaremessage-square61 fedilinkarrow-up1134file-text
arrow-up1134message-squareWhat if we took a bunch of flavorless chewy lettuce and left it in a jar until it was farting and sizzling?Woly [any] to food • 4 years agomessage-square61 Commentsfedilinkfile-text
minus-squareHoodoo [love/loves]hexbear1·4 years agoFermented seafood (Fish, shrimp, etc). Honestly hard to even imagine how those ones were invented. link
minus-squareSteamedHamberder [he/him]hexbear3·4 years agoUnder anaerobic conditions and in the presence of salt these can be good: sushi was originally fermented, there’s also pickled herring and both Asian and European fish sauces. link
Fermented seafood (Fish, shrimp, etc). Honestly hard to even imagine how those ones were invented.
Under anaerobic conditions and in the presence of salt these can be good: sushi was originally fermented, there’s also pickled herring and both Asian and European fish sauces.