ferments currently in my fridge

can you tell i got a huge thing of strawberries?

strawberry + lemongrass cheong, started 4/19/2026
uses: whipped into buttercream for my birthday cake (matcha base)
prep: equal weight washed, diced strawberries with granulated sugar (distribute evenly in jar, with sugar cap on top). leave at room temp until sugar dissolves. i did 6 weeks then strained and popped in the fridge.

strawberry + sumac bread n butter pickles
uses: mainly a snack i put out for friends, but great in a salad with balsamic or paired with meredith dairy sheep & goat's milk cheese
prep: brine: 1:1 vinegar and granulated sugar, 3/4 cup water spices: 1 tbsp pickling spices (i just got the generic mix i know i know) and added 2 star anise pods, a couple rosemary sprigs, and a hefty tbsp or so of sumac. you know the drill, heat the brine, pour over the pickles, let that sucker cool and store in the fridge.

3% lacto-fermented strawberry hot sauce
uses: it's hot sauce
prep: 3% salt brine with a couple chilis, some coins of ginger, a couple cloves of garlic, and ofc strawberries

previous projects

meringue swans with rosemary tangerine syrup + popped amaranth
yeasted donuts with yuzu curd rolled in earl grey sugar
kelp vinegar + hojicha braised pork musubi w ceylon tea egg
apple tart w pine syrup
purple masa cardamom + lemon sugar cookies
chocoflan w coconut custard + miso caramel
2% kiwi hot sauce