Been brewing Kombucha for the last four months, and successfully tested the good stuff with a bunch of guests last weekend... They loved it! Doubling capacity soon, and will try to make into 'gifting homebrewed Kombucha' category. Exciting times, exciting times!
In related note, ready with the ingredients to brew chhyang, just waiting for the right moment (and unfortunately, container). It's gonna be in-cre-dible! Next after that, BEER! Wooo!
Also cooked some really good pork over the weekend. It's true, as J the coworker at my new company said, it's pretty difficult to screw up pork belly. Still, it was a style of cooking I don't usually cook in (with soy vinegar, soy sauce, brown sugar etcetera, yanno the deal), so that's marked as a resounding success now.
For more daring experimentation, reading up on academic research on fermenting milk with kombucha innoculate. Not entire sure how that's gonna work, but lets keep our fingers crossed!
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