Pickling jar usage+ -> compote + LIBERTY CAPS IN HONEY

[bufotoxin]

So we should preserve/ enchance all kinds of fruits (even jank ones, like birdcherry, acorn as if they were nuts. there is a compote with a fresh nut im my country..) in compote syrup made with honey, maple, birch.
Simple as that.

(possibly make jams? as other process.)


ALSO technically we can ferment every single vegetable possible (everithing can be fermented irl... there is a good good video on YT if you need it
we could ferment seeds/pea too... like Nattō in Japan. that has a pungent taste for sure


ALSO: LIBERTY CAPS IN HONEY lol

Thanks!