Winter squash is wonderful roasted, fun to eat raw but even better when made probiotic and pickled through fermentation. A quick ferment, this adds complexity to cooked dishes and pickle platters alike.
Making water kefir is great for people who enjoy carbonated beverages but would rather have probiotics than artificial flavor and color. These grains are different from milk kefir grains, but they also make an excellent drink. And it's vegan!
Culturing dairy products adds enzymes and provides probiotic benefits. This is an especially helpful process when using pasteurized milk, where the original enzymes and living biota have been cooked out.
Kimchi offers an unlimited canvas on which to paint different flavors. Use any crunchy fresh vegetable or tweak the paste by varying the amount of ginger, garlic, fish sauce, and red peppers to customize the taste exactly to your liking.