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Besides beer, there's always something fermenting here. Well, a bit more than just one or two 'somethings'. The obvious ones, Sauerkraut and sour-dough are always available.
A lot of lacto fermentations: Kimchee off and on, in season all kinds of radish, especialy the hot and spicy black ones, the red ones give a very nice pink brine. Sweet peppers, chunks or paste. Ketchup, mustard, mayonnaise, chutneys etc. I tried Natto but it didn't work out.
So, what else is fermenting?
Posted 34 days ago.
Bread Starter is always going.
Other than bread and beer, nothing I know of.
Posted 34 days ago.
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