First shot at umeboshi, aka fermented Japanese sour plum. Cured for about 6 weeks, 18% salt, then left to dry in the sun for two days. Nice matte finish on these puppies.
Umeboshi
fermentation
Umeshu
Umeshu, or Japanese sour plum cordial. Made with Tito’s Vodka, will sweeten with simple syrup after it’s done aging.
Lacto-fermented grape/ginger soda
Pacifico malt vin
Pacifico Malt Vinegar
Lacto-fermented lemon relish
Makings of a lacto-fermented lemon relish, a la Ideas in Food
Rocket Fuel
Not really fermented, but meyer limoncello. Suspended the lemons in cheesecloth like a proper Sicilian. Took about two weeks. Major kick from the Everclear.