My first fermented mistake (and the sauce that came out of it)

Lacto-fermenting is forgiving until it isn't. 2% salt by weight, submerged, 18–22°C, leave it on the counter, walk away.

I forgot mine for three days. Result: bright, funky, alive. Blended with olive oil and lemon, it became the sauce we now put on everything.

Lesson: forgetting is sometimes the recipe.