And yep, you nailed it - imo a lot about cooking (and especially about fermenting, and about working with herbs, and about …) is just knowing a basic, transferable „recipe“ and understanding why some things are done. These fancy recipes for basic stuff… „use 3.7 grams of spice X“… har! It never tastes as good as the spices you just throw in on a whim.
Re: Fermented foods
Thanks a lot, you made my day. :-))
And yep, you nailed it - imo a lot about cooking (and especially about fermenting, and about working with herbs, and about …) is just knowing a basic, transferable „recipe“ and understanding why some things are done. These fancy recipes for basic stuff… „use 3.7 grams of spice X“… har! It never tastes as good as the spices you just throw in on a whim.
All the rest is imagination and courage. ;-)
Milkyway