Besides the obvious mead, wine and beer, does any of you make other fermented foods?
I make:
Kefir Milk fermented with a symbiotic culture of yeasts and bacteria. Usually takes 24 hours.
Kombucha Sweetened tea fermented with a symbiotic culture of yeasts and bacteria. Usually takes 2 weeks. End product contains a small amount of alcohol and a lot of organic acids.
Sourdough bread
I make:
Kefir Milk fermented with a symbiotic culture of yeasts and bacteria. Usually takes 24 hours.
Kombucha Sweetened tea fermented with a symbiotic culture of yeasts and bacteria. Usually takes 2 weeks. End product contains a small amount of alcohol and a lot of organic acids.
Sourdough bread