Method
Pit-buried
The food is sealed in a leaf-lined pit. Carbon dioxide builds up and the mass ferments anaerobically, for weeks or for years.
Parameters
The bulletin describes this method without giving it a general parameter set. The numbers are on the individual pickles below.
1 pickles use it
Assigned by the source that describes the process, never inferred from the substrate. A tradition with no method stated is under not stated.
| Pickle | Substrate | Region | Salt |
|---|---|---|---|
| Kocho | Enset | Ethiopia | - |