I'm contemplating putting a stave in the jar I of peppers I have going right now. It's been fermenting for 5-6 months, maybe longer. Fermentation is complete, but now it's just letting the flavors mature.
I put up two jars of brussel sprout kimchi right after Christmas. Still fermenting away happily. I ate a little bit last week with a dinner I prepared. Still very crunchy but already taking on some of the sour flavor you get with kimchi. Definitely a winner.
As a side note, if you run the solids through a food mill (I need to pick one up too), save them and dehydrate. You can grind further if you'd like. Use as further seasoning, or mix with a salt, etc. I have a jar of two year old fermented garlic scapes I need to process this way.
Oh, the brine from the scapes I"m thinking of using to brine some chicken to then batter/fry.
