Make a brine(1.5%) from the salt and water. Pour over the peas and spices. Cover and let it sit at room temperature until it begins to bubble, about 24 hours.

Drain (saving the brine) and blend to a thick batter, thinning with a little brine if needed. Let sit at room temperature to ferment. Taste periodically; when it seems right, cook (next steps).

To cook: Beat (a lot) by hand or mixer, adding just a little water as needed until smooth and it forms peaks.

Cook like pancakes in oil or deep fry.