happy hardcore
à la con
happy hardcore
likely not. alcohol is produced by yeasts who convert sugars to alcohol. pickle brine has likely too little fermentable sugars and a too low pH. so unless you dilute the brine heavily and then add more sugars (and most likely extra nutrients) nothing is going to happen.
But: you could make a sort of vegetable wine https://homestead-and-survival.com/16-best-fruit-herb-and-vegetable-wine-recipes/ and a) don’t wash your hands or leave it uncovered during fermentation (you will get acetic acid producing bacteria) or b) at some point during fermentation just add enough pickle brine to stop the fermentation.
but why on earth would you want to do this?
if it’s the vinegar you are after just make a shrub https://en.m.wikipedia.org/wiki/Shrub_(drink) and add some spirits of you choice
there is a segment on German public TV if that’s any help https://www.zdf.de/dokumentation/zdfzeit/zdfzeit-tricks-der-lebensmittelindustrie-mit-sebastian-lege-104.html#xtor=CS5-95
(Starts at 13:15 min). from what i remember it shows the same pattern mentioned by other commenters. vegetable fats instead of milk, thickeners, stabilizers, artificial flavors.
thanks for the reply, but i think i got that. from the linked article:
For example, if you changed repo/packages/foo/CHANGELOG.json, when git was getting ready to do the push, it was generating a diff against repo/packages/bar/CHANGELOG.json! This meant we were in many occasions just pushing the entire file again and again, which could be 10s of MBs per file in some cases, and you can imagine in a repo our size, how that would be a problem.
but wouldn’t these erroneous diffs not show up in git diff
? it seems that they were pushing (maybe automatically?)without inspecting the diffs first
maybe I’m missing something but wouldn’t this show up in a diff before pushing?
simple vinaigrette. Olive oil, French mustard, vinegar, salt, pepper (garlic, shallots). depending on the salad it’s wine vinegar (red or white) or apple cider vinegar, Dijon or à l’ancienne mustard. if i feel fancy I’ll add some herbs (tarragon is great) or some egg yolk for extra creaminess.
in Germany at least, there has been a huge shift in academic psychology from being a more or less liberal arts (Geisteswissenschaften?) subject to becoming much more grounded in the natural sciences (read: biology, neurosciences, medicine, experiments, statistics). thus, when i did my degree Reich was only mentioned in history of psychology courses, Adorno not all. my understanding is that Freud et al are still discussed in liberal arts subjects