Although this does not qualify as a fermented food, it's the waste products from previous ferments I've posted here earlier. Essentially, it's bits and pieces of asparagus, carrots, leeks, cabbage, sweet potatoes, radishes, beets, onions, shallots and garlic slow simmered for 4-6 hours to create a rich, flavorable vegetable broth. Some cracked pepper, a few ounces of sea salt brine, and fresh sage and thyme from my garden are added. I'll strain the broth twice, and refrigerate. The vegetable pulp either goes into the compost pile or I blend it into a medium paste for use in soups and sauces. I'll post follow on photos of the final products later today. And, BTW, my home smells so good right now as the soon to be broth gently simmers.

Freshly made kimchi: before and after photos

Latest holiday ferments (left to right): one quart pickled green, purple and white asparagus spears with crushed garlic, diced chipotle peppers, and red, green and black peppercorns in a sea salt brine; one half gallon shredded Brussels sprouts, carrots, celery, kale, arugula, minced garlic and onion in sea salt brine; one quart of West African sweet potato ferment with minced garlic and onions, diced habanero peppers, cracked black pepper, black and yellow mustard seeds and coriander seeds in dry sea salt; and, last, one quart of shredded carrots, red and green cabbage and broccoli stems in a sea salt brine. All should be ready for New Years Eve!!