Yeah, I'm starting to get really into fermenting- I just grew my own scoby from a bottle of kombucha, planning on actually drinking the next batch, haha. (The first batch was WAY too sour!) I also add whey to my homemade mayo and ketchup, and have been known to make sourdough, though right now, I'm gluten free. I don't think they have sourdough gluten free bread- though I should perhaps check into it.
I also culture yogurt (and make yogurt cheese), and am interested in kefir and beer and wine too. Oh, and kimchee and pickles.