Some Korean Kimchi (sauerkraut) that I made up today. The jar on top is to hold the veggies below the brine. It'll sit on my counter for a week and then we'll see what it tastes like. I'm new to fermenting things, so this will get tested out by me before the kids try it. Although, they may not like it. It'll be spicy! There's carrots, onions, garlic, ginger, radishes, bok choi, and spicy red peppers in there. I also have Kombucha, a fermented iced tea drink going and am trying my hand at regular sauerkraut as well. Might be too cold for the kombucha - but we'll see. I'll keep everyone posted!