We have two happy jars of sourdough going: one actually sour, the other just wild yeast. Love ginger beer! (but it takes a while to make and we drink it oh so fast.) Just finished kimchi: it is delicious. Every fall we do kraut.
Funny story about fermenting: where I grew up, we had raw, non-homogenized milk. So, as far as I was concerned, making yogurt, cheese, ricotta, etc. was just a matter of days (in summer hours) and leaving milk out on the counter... Well, the first time I got a taste for something fermented while in college in the US, I just left out a jug, of well, whatever Wal-Mart carried. And I just could not understand why it would not sour properly for so long...and then it didn't ferment, it spoiled.
oh, so young...so naive. It was much later that I learned what is really in the milk bottle in the store
oy!