Songs of Conquest if you’re looking at turn based 4X games.

I believe the N64 was huge in the US, Canada, and Japan, but PlayStation dominated that generation overall. I always preferred the PS graphics, the library, and the controller personally.

It’s kinda weird that the N64 seems to have a much bigger legacy. I think it’s because of Nintendo’s ability to make timeless games that are remembered more fondly than PS ones, but I would argue that games like Spyro, Tekken 3, GT2, and SotN aged just as gracefully as the N64 classics like SM64, Smash, Mario Kart, and OoT. Plus you can play them on a normal controller.

This means people in the test market are clicking on those ads. Not much we can do about it at that point - it works therefore they’ll use it.

I’m sorry to doubt you, but it will certainly ferment with a 1:3 ratio of grape/acid vinegar to distilled water, even with lemon juice added. We usually do less than that (10-20%), but it’s not too much to work.

I have seen plenty of those videos and that’s what made me wonder why it’s not a concern for these traditional recipes. All I can say is, the jars in that third recipe are very common to see in Turkey and no one burps them, nor do we have exploding turşu jars. I think the other poster is right that that type of screw lid may not be fully airtight. But I assure you, it’s not a concern for anyone making fermented turşu.

This is why I was curious. It seems it’s a different technique which is relatively unknown outside the near east and west Asia. I have to assume slower fermentation (possibly due to the vinegar and hot solution, as you suggest) is a big part of it. Also, most recipes will only ferment for 2 to 6 weeks.

Le Parfait style. It has a replaceable rubber seal.

I mean like the seal is not normally permeable, as evidenced by being watertight (for a period of time) even with some negative pressure inside the jar created by the cooling solution. However, once there is enough positive pressure from fermentation gasses inside the jar, it becomes permeable. In other words, it’s selectively permeable for positive pressure. I suppose that might be due to momentary one-way deformation of the rubber at a certain pressure which might be why you’re not supposed to reuse them for fermentation, and why it’s so important not to open the jar until it’s ready to be eaten. Basically, it might be acting as a very simple one-way airlock. But this is just a guess. And I am probably overthinking it.

We do use those jars primarily - the ones with rubber seals. I was wondering if there’s some kind of positive pressure selectivity in this mechanism which would explain why it is watertight under most circumstances, especially at the start while the solution cools and creates negative pressure. If that’s the case, I should expect it to leak slowly if I left it upside down for a long period of time (not brave enough to try though).

I’m looking forward to your blog post.

Yes, they do bubble. And yes, the jar is watertight.

Let me share a couple of random English turşu recipes from a quick google search. You can see they all say to cap the bottle and put it away for days/weeks. No mention of burping even though these are all fermented. Only open when ready to eat.

https://hello-alanya.com/tursu-time/

https://fermentation.love/en/einfache-rezepte/karisik-tursu/

https://www.seriouseats.com/mixed-vegetable-pickles-recipe-7976002

This is exactly how my family does it, too. So how is it possible these don’t require burping? There is still some pressure build up, but certainly not nearly enough to break glass or pop a screw lid. I’m convinced I’ve misunderstood something.

Can you describe what they look like? Would these leak if you left them upside down?

Thank you for the informative answer. My family uses glass jars with a rubber seal and a wire lock. Maybe there is some way for pressure to get out, but you can keep the jar fully upside down (actually you are supposed to until it cools to room temperature) and it won’t leak. I’m wondering if there is a vacuum created by the solution cooling in the sealed jar which is enough to offset the gasses. When you open them when they’re finished, they pop open with some force like a carbonated drink.

There is also the chickpeas, which Turkish turşu recipes always include. Chickpeas absorb carbon dioxide, but I have no idea if it’s at a scale that could make a difference. They prevent the juice from getting cloudy too, and I don’t know how they do that either. Any ideas?

As for the solution, that makes sense about the vinegar, but we have definitely boiled the solution, added it to the jar (not while boiling but almost), and had fermentation. I think it might depend on the vegetable structure - perhaps the bacteria in the deep folds of the cabbage survive? I’m not sure, all I can say is it certainly works. These are definitely fermented, not like vinegar pickled veggies (which we also make).

From the article:

It is unclear if the claim of “at Gamescom” means that Nintendo will be holding a Nintendo Direct the week of the show (22nd to the 27th of August) or if the company with announce a potential Switch 2 at a Gamescom event, such as Geoff Keighley’s co-run Opening Night Live event on the 22nd of August.

The Switch was announced via a tweet in 2016, only a handful of months before the console’s release