Well, it is all in vats, buckets, jars, tureens, barrels, pots, or whatever by now, right?
What have you got to tell us?
I doubt if I'll have many more things to ferment this year, unless I make wine from the wild plums that ripen a pound or two every few days.
This was the summer of making cucumber pickles, as I grew a very productive variety. I had to get a new strong shelf to house the pickles in my basement. The half sours are delicious times ten! I have yet to taste the full sours.
Oh wait, I might need to ferment some garlic. I dug 4.5 pounds this year and the pickle recipes barely made a dent on it.
My next door neighbor has suggested a fermented pineapple dish from his home country. I'll want to get more info from him before I proceed.
After it turns cold, I'll do some store bought red radishes so that I will have them for the Christmas table. I'll wait for the cold because winter is when I first did radishes, and it worked so well that I just want to repeat what worked.