Hubs and I have enjoyed fermenting foods in the past. I’ve made some delightful kimchi back home that stunk up my storeroom, where I’d kept it. Hubs has made his own beer, mead and wines. I still occasionally drink a mead that he made in 2023 so it’s kept well and has a strong, sweet flavor.

Here are a few things we have tried fermenting or pickling this year:

• Pickled onions
• Pickled purple cabbage
• Ginger bug
• Kimchi

Sadly, I don’t think we’ve been very successful so far. Yes we got things to ferment but they have not been enjoyable to consume. I’ll keep working on my stuff and share updates here.