{"id":"asset_af39850b1482","source_id":"c124fd8b-5812-4cff-a0ae-56f8156bd735","origin":"dropbox","type":"text/plain","category":"text","name":"06-nanas-ferment-book.txt","path":"/06-nanas-ferment-book.txt","size_bytes":5416,"title":"06 nanas ferment book","description":"Working notes on fermentation technique covering brine formulations, specific vegetable preserves, and documented failures. Contains ingredient ratios by weight, fermentation temperatures and timelines, notes on ingredient selection and processing, and troubleshooting guidance based on the author's practical experience across multiple attempts of each recipe.","extracted_text":"THE FERMENT BOOK — WORKING NOTES, RATIOS, AND FAILURES\nOriginal recipe development notes. Invented; not transcribed from any real\nfamily record. Written as usable technique material.\n\nThese are working notes, not recipes. Ratios are by weight unless stated. Where\na step has failed for me, the failure is recorded, because the failures are the\npart you cannot get from a cookbook.\n\n── BRINE FUNDAMENTALS ─────────────────────────────────────────────────────────\nEverything here runs on one of three brines.\n\n  WEAK    2.0% salt to water. Fast, sour, fragile. 4–7 days.\n  STANDARD 3.5%. The default. 2–4 weeks.\n  HARD    5.5%. Slow, keeps a year, needs desalting before use.\n\nThe number people get wrong is the *vegetable weight*, not the water. Salt\npercentage must be calculated on water plus vegetable together, or a dense jar\nof carrots runs 30% weaker than you think and goes to mush. I lost two winters\nto this before I worked it out.\n\n── SOUR TURNIP WITH BLACKCURRANT LEAF ─────────────────────","attributes":{"dropbox_file_id":"id:1EL26tM-qg4AAAAAAAAAFw"},"usable_for":["research reference","content source","writing style reference","fact extraction"],"price_sats":{"card":0,"full":1100},"content_available":true,"available":true,"addedAt":1787871840953}