Back at a keyboard, so here are a couple of recipes: Green Peppercorn Mustard 2T green peppercorns 1/4 c brown mustard seeds 1/4 c white mustard seeds (aka plain yellow) 1t fresh turmeric, grated 2t salt 1 c water after fermented, stir in 2T white wine vinegar, 1t brown sugar or honey Blend peppercorns, mustard, turmeric, salt and water to make a paste. Spoon into pint jar. Ferment 7 days (room temp worked fine for me). Stir in vinegar and sugar after fermented and then refrigerate. Horseradish Mustard 2–3 tablespoons grated fresh horseradish root 1⁄4 cup brown mustard seeds 1⁄4 cup white mustard seeds 2 cloves garlic, grated 1 teaspoon grated fresh turmeric root or 1⁄4 teaspoon powdered 2 teaspoons salt 1 cup unchlorinated water TO ADD AFTER FERMENTATION: 1 tablespoon raw apple cider vinegar 1 teaspoon brown sugar or honey Blend all but apple cider vinegar and sugar/honey until a uniform paste. Spoon into pint jar. Ferment 3 days. Stir in ACV and sugar or honey and refrigerate. Another great ferment - (forgot to mention, this is a drink, for me it is super sweet and nice treat) Pineapple Tepache Boil 1 c water and add 1 c of raw or lightly packed brown sugar and stir well. Put into a 2qt wide mouth jar. Fill 2/3 with water. Rinse a pineapple, cut leaving some flesh on the skin (you get to eat the flesh). Add skins to jar, stir vigorously, cover with cheese cloth. Ferment at room temp 1-7 days, tasting daily (can be done in 12 hours if hot in your home). Remove skin and any foam, leave to carbonate in bottles 1-3 days, burping daily, store in fridge. It will continue to ferment/carbonate, so be aware! You can add anise, cinnamon, and/or cloves with the skins if you want some spices to flavor it.