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2min chapter
Sandor Katz: Fermentation Journeys
The Food Programme
Pulke - A Very Short Fermentation of the Sap of the Mage
Pulke is fermented from the sap of the mage. Mage is dry land succulent plant, whith's also sometimes known as agave ticila. The beverage is extremely unstable and doesn't stay sweet for long. It spontaneously ferments into alcohol very quickly. If not consumed within a couple of days it will ferment into vinegar.
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