Since I've never been known for my caution, I suddenly got a burning desire to start laco-fermentation (kimchi, sauerkraut, who knows what else?) along with the sourdough and kefir already bubbling away in my kitchen...and had to immediately buy the Rolls Royce of fermenting set ups.
Anyway, I'm wondering what tips or favorite recipes you with more experience may have, to throw my way. (And please don't tell anyone I just spent $119 on a CROCK. Thanks. ;-)