I’ve been experimenting with different ferments this winter. We made a lemon dill sauerkraut that is delicious, a beet kraut that is great with potatoes, and we’ve got a spicier kraut mix still bubbling away. Now we are trying out a ginger bug, that we can add to juice to make soda. I was hoping for more bubbles, but we still have a couple more days until it’s ready to try! Have you been cooking up anything exciting??