I think you overlooked the part of the instructions that said to make it like a fermented beverage. The word fermented refers to a pretty well-defined process. You sound like an enthusiastic experimenter, so you probably would enjoy fermentation. Start with the basic utensils (glass jar, something to keep the ingredients submerged) and learn how to adjust the amounts of salt and length of fermentation time, which will depend on your climate. Here, it's too hot to make a really good-tasting ferment in the summer, so I start fermenting in November and continue through the winter. Eric's vegetable base is beets or other root vegetables; my standard vegetable base is cabbage and some apple or pear. Collards make a pretty strong flavor. I know another method for collards, but it tastes bad to me. You can slow down fermentation in warm weather by putting the jar in the refrigerator after the brew starts bubbling and the liquid becomes cloudy. Experience will teach you how the ferment looks, smells, and tastes day by day.

I followed exact instructions before for high meat, fermented beans, etc.... they all failed. Plus anything in jars or in liquid like the broth smells really bad to me, I wouldn't eat it.....no fermentation for me.

I'm not familiar with that type of fermentation set-up, with the ingredients exposed to air in a wide bowl, so I really can't comment.

I noticed some white foam today, bubbling & covered it with foil....smells strong too.....do you stir your fermented products or leave them ?

Hey everyone,

I added about 800g/1.8lbs pork neck bones & 225g/0.5lbs of beef liver, some collard greens, mushrooms, onion, garlic, 1/2-3/4 tsp of salt & enough water to cover everything.

My fast will probably end in 16 days, it would be ideal to have this ferment until then so I could start with the broth 1st few days, then move on to the flesh.

I've eaten high meat before, but leaving this combo in water worries me since I've never done it before or seen someone eat it.....If I don't get a reassuring response or hopefully some pics I'm going to put it in a double boiler on a small burner & extract (not cook) tomorrow for a few hours then freeze until the fast is over.

Do these pics/ingredients look like I have the right setup ?