Bubbling fermentations

[floss]

Ok, who here ferments and what do you make?

I have done herbal vinegars which I use for washing, sauerkrauts, kimchis, umeboshi (which is technically salt preservation not fermentation), nukadoko, misogobo, and good old garlic in vinegar

 

[mimosa]

Ginger bug!!

 

[wiwi]

Ok, who here ferments and what do you make?

I have done herbal vinegars which I use for washing, sauerkrauts, kimchis, umeboshi (which is technically salt preservation not fermentation), nukadoko, misogobo, and good old garlic in vinegar

once i tried to make umeboshi with regular plums i collected from the trees in the streets, and after a year when i finally tried them i came to realize they tasted so bad. Also they were not "fleshy" enough. What did you use instead?.
I have to say though that i was surprised i could actually find the plant you use for the scent (i dont remember the name) in the street in Berlin, just randomly growing in some places

 

[Swampdweller900]

I make fermented veggies, like sauerkraut, kimchi and hot sauce, pickles (though not fermented), and then mead, wine, and beer.

Love some good fermentations! I have a pineapple and chamomile lemonade mead aging right now that I'm hoping will be a nice fizzy summer drink for when we have people over.