[katana]

Sounds no different than the old European hunter's practice of hanging a freshly shot/caught fowl by its neck with a string and waiting for the day the head and body separated (with a thud) before cooking. Hard for us to imagine eating or even touching something like that but at the time it was just the way things were done.

If there are any Freepers who have experimented with this "food prep" technique it might be interesting to have your comments. Like Duran Fruit in Asia and certain runny French cheeses, I'm pretty sure it's an an acquired taste that takes some effort (and maybe nose plugs) to acquire.

[miss marmelstein]

I’ve always heard that hung meat (you should pardon the expression)IMPROVES the flavor - I’m assuming that’s why it was done.

[Spudx7]

I draw the line at fermented meat, but I've got 2 quarts of beet kvass in the refrigerator right now. I'm about to start a batch of ginger carrots and frequently make kombucha and creme freche. I splurge on Bubbies saurkraut because nothing I can do myself would taste as good.

Fermenting veggies is very good for you (can't remember all the reasons why, but it made enough of an impression on me to go through the tedious process of collecting whey as a starter).