It’s really easy to imagine it happening in a time before refrigeration.
Fermentation can happen quite fast, especially in warmer climates. My wife ferments mustard greens (similar to sauerkraut) for only a day or two depending on the temperature. It’s easy to imagine someone concluding “if a day tastes this good, I wonder what 5 days tastes like?”. And so on until they eventually recognize the preservative nature of fermenting.
Eggs don’t make me wonder. What makes me wonder are edible flowers like artichokes.
Fermented foods are where I get confused. Who thought it was a good idea to eat cabbage that they left in a sealed pot for a few months.
I’m assuming someone got desperate.
Foods that are poisonous if not cooked also… Various types of beans, Cassava, etc.
It’s really easy to imagine it happening in a time before refrigeration.
Fermentation can happen quite fast, especially in warmer climates. My wife ferments mustard greens (similar to sauerkraut) for only a day or two depending on the temperature. It’s easy to imagine someone concluding “if a day tastes this good, I wonder what 5 days tastes like?”. And so on until they eventually recognize the preservative nature of fermenting.