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Toast cumin seeds 5 min/Varoma/speed spoon, then remove TM lid and Measuring Cup and dry underside of both with a paper towel; leave TM bowl uncovered for 5-10 minutes to allow any moisture on the TM bowl to evaporate.
Grind toasted cumin seeds 30 sec/speed 10.
Add dates and kumquats, then chop 30 sec/speed 4½.
Add water and vinegar, scrape down sides of TM bowl with spatula, then cook 30 min/100°C/speed spoon. Remove TM lid, set TM bowl on countertop (bench) and cool pickle to room temperature.
Add whey or kombucha and stir 30 sec/speed 2 – see 2nd tip to create a smooth texture if preferred. Transfer to a sterilised glass jar and close with a sterilised lid. Leave to culture naturally at room temperature 5 (or up to 24) hours, then serve and enjoy, or chill in fridge for up to one month.