I bring the ferment with some sauerkraut and ciders. This year I made a sauerkraut with green and red cabbage, carrots, green onion, and watermelon radish. For ciders I let the apples ferment naturally with wild yeast, and just add some cinnamon and nutmeg. I don’t add any inoculators of any sort, like yeast or bacteria. I just let the mixture sit for about a week, and I end up with a light, boozy beverage with around 4 or 5% alcohol content.