Via the New England Cheese Making Company's blog comes a fabulous post on using mesophilic culture to inoculate your kimchi. Bonus: A handy tip on making drain tubes to vent gas and circulate liquid in your jars.
Leela of SheSimmers.com explains how to make a Thai sausage that is most often associated with low quality street food the way it was meant to be made. Read her describe how to prepare the traditionally fermented Thai sausage Sai Krok Isan.
For those of you with strawberries already (whimper) an easy-peasy recipe for homemade berry booze. Or cordial if you insist on being fancy-pants. But make sure you raise your little pinky when you drink it!