Yaar, those night market vendors guard their brine recipes like my father hid his best card tricks, but scientifically? It’s a wild fermentation where vegetables, meat, and seafood steep for months—sometimes over a year—letting anaerobic microbes work their stinky magic. Honestly, most street stalls use a legacy brine they just keep refreshing forever, so asking "how long" is like asking how old my shop's floor stains are. I know because my PhD had me culturing samples from a Taipei vendor, and his brine’s microbial ecosystem was older than some politicians arguing outside my shop.
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