Precisely - one after another. When my (Japanese) wife first got me to try it, I nearly vomited before spitting it out.
Then I tried it in miso soup and liked it. Then I put it on top of Japanese curry and liked it more. I ate it these ways for a few years and eventually tried it on plain rice. Now I can just eat it plain, and I absolutely love it!
Sounds ā¦ scarilicious. But fermentation is pretty interesting. How complicated is it to make some yourself?
My research is pretty limited so far, but it doesnāt seem too difficult. For example https://www.culturesforhealth.com/learn/recipe/soy/how-to-make-homemade-natto/
I got the idea because my wife just bought a big container of homemade stuff from a friend of hers. I figure why buy hers if we can make our own (although she charged us very little money for a heck of a lot of NattÅ). The friend says it is easy to make, so I think Iāll give it a shot.
Iām going to give sauerkraut another try too. My first batch plugged the air-lock and blew foul-smelling liquid all over the wall.
Weāre completely derailing the thread, luckily itās yours. 
Those instructions remind me I wanted to give 
another try after the last batch got mold. So many ideas, so lazy.
I actually considered doing sauerkraut at some point. But I donāt eat a lot of it so I tend to forget about it.
Meh, the original thread is over because I realized I was being stupid and decided to just make a tincture @ReikoXās way, so let the derailing continue - or not. Iām easy either way. 
This thread made me inquire about my local everclear equivalent again and I found some. Too late for the harvest I wanted to use it with but anyway good to know I can get it. I think Iāll do a tincture with all fresh herb next time and wait for natural decarb. I want more terpenes in my life 
It definitely makes the tastiest tinctures!
Love sauerkraut.
My mom tried to make some back in the 70ās the old fashioned way with the big crock, oak rounds and big rock for weight.
Woke up one morning and the maggots were just giving out of the crock. Lol
I always use >90%. So far I just let it soak forever because I didnāt mind the grassy taste. This time I wanted to do it differently but then couldnāt get the alcohol 
I think Iāll do an all-fresh tincture next time and let it decarb on the shelf. I have two mandarin strains that might be great if they are anything like I expect them.
āI went to OG for weed and all I got was a lousy recipe to make sauerkraut.ā I just watched a youtube video about it and I think Iāll give it a try. 
Thereās always Watermelon to help you out
Excellent! I just had a smidge of Tangerine Dream and then watched it. She seems like a pretty happy woman!
Happy, but maybe not high. I am not confident in her short, no heat, alcohol only decarboxylation. Gonna take more than a couple weeks, I think.
I really need to set a weekend aside to re-read your Not Just Another Tincture thread again.
Based on your discussion of Lower Proof Alcohol, for someone such as myself that lives in (most of) Canada without easy access to Everclear, what would you suggest is a minimum % alcohol by volume?
The highest available 
Watermelon (Mary Jean Dunsdon) is definitely one of my faves
The no-decarb thing is something that several of my fellow users swear by. I always decarb. Watermelon had Dr. Hornsby on one of these vids and he said that they had tested many home grown edibles and many were surprisingly high in THCA when it should be THC.
I wonder if sheās altered her process in later videos.
Hereās the final summary of that. Thereās also a link for the table of contents for that thread at the bottom of the first post so that everyone doesnāt have to wade through the 1107 pages.
If you used isolate or extract youād be able to control more accurately how much gets infused than with herb where youāre guessing %s and thing.
Using 2nd wash or trim runs might be efficient but it would probably add some funky flavors, using better quality would be sort of a waste but might taste really good.
Iāve got plenty to āwasteā, and making extracts is not a part of the plan.