@thej
I make my yogurt every week, and every couple of months, I make batches of #sauerkraut, #Kimchi, and other fermented veggies, this time, jalapeños.
I gave away a lot for Christmas, so I refurbished my supply over the weekend. I'm also registered for a class to make fermented ginger sodas. The driving conditions were unsafe that day, so I'll take the class at the end of the month, instead.
Our local library has a teaching kitchen, so I've taken several classes recently, including making Indian flatbreads/rotis and kala chana masala. I still need to find a smaller bag of atta flour to try to make rotis at home. When I went to the Indian grocery, I came home with corn atta, instead of wheat!
Anyway, there's an endless list of things to learn, and I'm enjoying the process.