...but still pretty proud of myself for getting back underway.
here's what's in the dining room right now:
1) sauerkraut - 1/3 of my medium-sized crock. one head red cabbage, one head green, 1/2 head old green. fennel seeds, varicolored peppercorns, bay leaves, cumin seeds. and salt. almost a week old (started 2/2/2010ish), and bubbling away nicely.
2) banana wine - 2 gallon jugs. about 2 1/2 dozen bananas, about 5 cups of organic whiteish sugar. started 1/24/2010, into secondary 2/7/2010 (it's been cold).
3) kombucha - about a liter. scoby left for the house by the fabulous lizxnn. gunpowder green tea, about 1/2 cup of organic whiteish sugar. started 1/31/2010, ready to go into effervescence.
4) a cabinet of older wines that i'm not going to dig through right now. a few bottles of almost-3-year-old effervescent plum wine, a few of 1-or-2-year-old apple wine, a few of almost-1-year-old pomegranate-plus dumpster blend, perhaps some mead.
all wild-fermented except the plum wine.
all experiments with not quite enough documentation.
this makes me happy.