I pulled my batch of kimchi I started last month. It taste great. Not as spicy as I like it but it will work.
Up next.... Brussel Sprouts sauerkraut. I picked up two stalks of brussel sprouts from the farmers market in Albany last Wednesday.
I quartered the sprouts and then put them in the fermented with some brine (as described in my Kimchi blog). It’s bubbling away! The issue with sauerkraut is it can a bit stinky in the beginning.
I plan on doing garlic next but who knows what make come up before then.