I wanted to post on a conversation i was having with Chef Jacob the other day. I've been interested in fermenting bananas and I got some tips from him and wanted to include anyone else who may be interested. Also because i forget large parts of our conversation. I found this site that I wanted to talk about, since i don't remember hearing anything about putting probiotics in there.
http://skinverse.com/how-to-make-fermented-bananas-simple-delicious-and-...
A. what is the ratio of brine to cover the bananas with
B. Is probiotic necessary, or will it create it automatically? Does it need yeast as a substitute?
C. When covering the jar with plastic wrap and rubber band, does it need holes poked in it or sealed? would just using a mason jar with lid and collar work?