What ferments do you make in the spring?

Our last jar of sauerkraut from the fall was devoured this week. I don't think I can wait until fall for more fermented food.

What spring ferments do you make with the first things growing in your garden? Any recipes/methodologies you care to share?

No fancy recipes but I have an old 6 gallon crock going into week 4 full of cabbage.  In the fall I make collard-kraut for lack of a better word.
My wife does carrots, beets and fermented pickles when we get garden surplus.  Mostly just the salt though.  Well, she does add garlic and stuff to the pickles.

I made a green onion ferment one time that was pretty amazing. I had sooooo many green onions that year. I chopped them up and mixed them with lots of ginger and garlic. Probably some gochujang went in, too. It was a very potent condiment.

i’ve made a fermented grated sunchoke relish that’s really nice - the sweet of the sunchoke gets balanced by the sourness of fermentation. a little garlic in there, too. i haven’t made it in the spring with wintered-over ‘chokes, but i imagine they’d just be that much sweeter.

this relish does tend to turn slowly to a rather unfortunate grey color in storage, for what it’s worth.