There's always a brace of jars fermenting in the kitchen. In addition to the perennial sourdough starter, there are plenty of things to eat and drink in various stages of readiness.
With spring and summer coming, part of the excitement is all the new seasonal vegetables available for fermenting!
We've just started playing with kefir grains. Above is a jar of water kefir, and next to it two jars of milk kefir at a young and more mature stage. A couple of gallons of kombucha never goes astray.
Atop the fridge in the cooler months there is usually something looking for warmth. Garlicky lacto-fermented daikon radish at the front, and a couple of jars of sauerkraut. Those kefir jars on the right might have moved...
Sharing the heat mat with the chilli and tomato seeds are a couple of experimental brews. A smokey kombucha in the small jar, and one with lemon balm on the right. That's jun in the background.
The new addition is a spicy cauliflower ferment on the left. And the current stalwart on the right is a hot sauce that's been brewing for about 4 months. It has a bunch of summer fruits, and some carolina reapers and regular red chillies. That should get cooked and bottled shortly, just in time for the new season chillies to get planted.
