This is what I spent the afternoon doing the other day

[salixisme]

From left to right - green cabbage sauerkraut, red cabbage sauerkraut (with honey in garlic at the front - it is a fantastic sore throat/cold remedy), watermelon rind pickles with more in the small jar in front.  A fermented salsa (for hubby and the kids), carrots with dill and garlic, beets/kvass.  More watermelon rind pickles at the front.  Radishes with garlic and ginger and kimchee right at the end (again for hubby and the kids).  I also made 2 quarts of cultured lemonade that is not shown because it is on a shelf with the water kefir.

[saragrambusch]

Couldn't be more jealous. And I know that really does take an entire day.

[victoriap]

Wow! I am impressed. I just did some carrots and ginger a week and a half ago. I notice yours are whole....we spent hours grating ours! How long do you ferment them? Mine have been on the counter for 10 days.l and I'm not sure how long to leave them.

[salixisme]

I have just put mine in the fridge this morning - so about a week. They are not whole - I used quartered or halved for the small ones. Grated carrot ferments too fast for my tastes and goes mushy. These are still crunchy but nicely acidic and very fizzy.

[Erin]

It all looks delicious!