My sauerkraut worked really well. So easy! Shred cabbage, toss with salt, pack in jar, stick in pantry for a week or two. Result: delicious crunchy sauerkraut. Must eat more sausages...
I've got some mead on the go now. It's almost ready to go into a bottle to ferment away for a few weeks.
Next project: dilled beets. I think that would be tasty.