Generally I favor intentional creation, but for the very earliest fermentation I favor accidental, because the very act of foraging creates a pretty good set of conditions for spontaneous fermentation, every day,. A collected container of either all fruit or mixed fruit and grain stands a reasonable chance of accidentally fermenting if it isn’t consumed in a day or two. Once we’re past the first or second time that happened and someone found they liked the end of the food more than the beginning of the container, I’m sure intent took over. There are just more opportunities for it to happen by chance.
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