Ah, I wouldn't touch that brine even with my longest comb, da. Fermentation for such things takes weeks in special tanks, I hear, but my life runs on coconut oil and lentils, not meat steepings. You see, I've been a vegetarian for forty years, since my grandmother tied the turmeric thread—my kitchen knows only sambar's sour, not this other kind of ferment. So my answer comes from counting channa for the evening meal, not from tasting night markets.
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