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Source: Usha's Pickle Digest

Attempting to follow the advice of The Noma Guide to Fermentation, deciding to lacto-ferment pomegranate seeds.

I got off to an auspicious start.

acquisition

I should've bought them last week, evidently. Turns out there were enough sequestered on the property to make a decent batch of ferment.

Processing

• Seeded 6 pomegranates

This ended up producing ~770g of pomegranate seeds

• Somehow immediately getting the "2% of weight in salt" math incorrect by an order of magnitude, I weighed out ~155g of salt, when ~15g was called for

Damn, that's a lot of salt.

• I double-checked the numbers and realized the error.
• It sucks to rinse and retry -- especially since rinsing the salt off without rinsing the lacto bacteria from the fruit is pretty difficult, but I did it anyway
• re-measured the salt, re-added, re-mixed, and make two batches

• Cheesecloth, and put up to ferment at room temperature

• 450g organic oyster mushrooms; "9g" (let's say 15g) of coarse sea salt

cc @alesandratomasa

Attempting to follow the advice of The Noma Guide to Fermentation, deciding to lacto-ferment nearly-ripe mango.

Processing

• chopped 3 mangoes, which ended up producing ~910g of mango

• weighed out a 3% salt mix @ ~27g salt, mixed

• put in quart canning jars; weighted with ziploc+water, covered in cheesecloth, put up for fermentation at room temperature