I just thought I'd drop my favorite fermentations I've done in the past 4 years.
First was a berry wine. "Aged" 6 months... I just HAD to taste it. Verdict: You can't go wrong with that, I do believe.
Next was getting a massive kombucha operation going. 'Nuff said.
Then, around the same time, we had all the ingredients to make: Brussels sprouts 'kraut, pickled watermelon rinds, and hot carrots ("zanahorias", lacto fermented carrots, with onions and jalapenos)...
I LOVED that Brussels-kraut. I was so sad when it ran out.
The carrots and watermelon ferments then got ADDED TOGETHER, as the hot carrots where too hot, and the watermelon were *blah*... but together, it's a winner. Sweet and sour and salty, and spiced, to
boot.
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