I want to see something like https://web.hypothes.is made native in browsers, so you can have community overlays on websites and commenting based on a group you subscribe to, automate common operations teams perform on web pages and leave notes for them etc. with out the websites itself being entirely in control of the entire ux and functionality.
We actually thought about adding a similar function in the beginning, but discarded it later since we wanted to focus on the existing key problems, rather than adding productivity features for power users.
Nevertheless it is an interesting topic worth exploring.
In the same vein it would be interesting to explore mechanisms of automatic discovery - e.g. proposing tabs that have close horizontal proximity in other people's collections. Sure, it opens up the questions of privacy and data collection, but it could provide a much needed alternative to using search engines for discovery.
I'd like that too. And perhaps the browser should know about the concept of "user-reviews" (where the reviews are customized per-user, i.e. computed based on the groups you are in, and who you trust, etc.) Thinking about it more, that's what the web needs most: reviews that we can actually trust.
That really cuts directly at the business cultural in China and China is very passionate about ridged reasoning and rebuking things they don’t like as not being Chinese. MeToo in China goes for the jugular of these attitudes, good for them.
That recipe crates the conditions for Botulism which is fatal. You can’t store low acid vegetables in air tight containers without boiling them or adding an acid.
This is incorrect, and why the recipe emphasizes a brine of 5% salt. Botulism cannot survive in saline conditions.
Lacto-fermentation is the oldest means of food preservation aside from cooking and drying. It is used throughout the world for preserving everything from sauerkraut to pickles to kimchi to capers to fish. The garlic and the capsaicin also have antimicrobial properties that prevent especially molds from growing, making this a very easy ferment.
Some types of pickles, sure, but often traditionally it's just lactic acid fermentation without any added vinegar. Half- or full-sour dill pickles are just made with a 3-5% salt brine and spices. The acidity comes from the fermentation process, not added vinegar.
