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!!