I ferment my chicken and duck feed, but I also enjoy fermenting for human consumption. Currently, I have the following ferments going: water kefir, milk kefir, (regular) kombucha tea, yerba mate kombucha tea, and lacto-fermented poblano peppers. I also have lacto-fermented jalapeño peppers and sauerkraut, finished, in the fridge. New projects include berry wine and a dark beer in primary ferment. Oh, and sourdough starter being fed daily on the counter. Anyone else doing ferments? BTW, the chickens enjoy the fruit left over after straining the kefir and kombucha second ferments, as well as the extra kombucha scobies, too!