salt + dew

salt + dew... ummm...

It is ridiculous/pathetic that people try to rot this mix following a simple recipe.

salt is used from ancient times for food preservation. (fish and meat inclusive)

so...

Yes, this was a (the) problem, as Nick later said, the dew needs to be putrified separately.

bluefloor wrote:

Yes, this was a (the) problem, as Nick later said, the dew needs to be putrified separately.

well, I think the result is =, no salt fermentation

hey gays, if any of you have in the fridge some food expired, fish heads, meat... and in your zone Summer time is... put fish, meat, eggs... in a glass jar in the sun some days covered to prevent insects from entering and it can breathe a bit... filter and dissolve the correct amound of salt/"water" from rotting... if after some days no fungus, no "greens" floating around... don't lost your time and dew in this alchemical cul-de-sac.

obviously, something more is necessary

I think i may know why the salt was used.The dew well dew is a start there are other ways to get it but dew dew to me is its lowest form but it still works.The salt u distill out of the ocean its more than just salt being thrown in then ok poof.Salt is used to help to crystalize the substance when u sublimate it.Nature when crystals form it catures some of the hidden essence that floats around unseen by human eyes when the sublimation process crystalizes the air it traps the free roaming spirit everyone misses to capture with this being said i will hush for now but there when u distill ocean water to get its salt then this applied to the dew then gentile heat until sublimation of the joint liquids that forms the crystals needed to be carried over.If your going to transform matter you need a body right to capture it ok now i will hush.......more on this later......

but the above is a weak way of doing it i will not tell the real way but i will say this study deserves to be payed attention too