Back at it!

It’s been fun getting back into my fermenting. In the last two weeks I’ve put up a crock of country-style kimchi, a kimchi variation with red cabbage, a red cabbage sauerkraut with cranberries and ginger (autumn surprise!), cocktail carrots, brussels sprouts, and two different styles of cranberry-honey ferment. 😅

I’m hoping to spruce up the winter season with some good flavors and probiotics. Let me know if you want a taste 😛