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fermenting anyone read this "Fiery Ferments"?

There are some interesting recipes.  Good for inspiration although many of them are "fresh" recipes that they ferment a bit.  For instance make an herb or spice paste. . then instead of using it, let it ferment for bit. 
 
There are two methods mentioned that I've not come across before. One is using "cartouches" for fermenting pastes. 
 
The other is using a "salt blankets" on long mash ferments.
 
Overall I'd say it's a great book if you are just starting out or as inspiration for some new recipes. They do a good job of exploring different cultures that I would not typically stumble on, for instance Nepal
 
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