I attended my first fermentation intro class. I received taste samples of kraut and kimchi.
I was surprised to learn that the class instructor had not ever heard of switchel, which I’ve been making close to daily in this hot summer. She seems to think it’s a shrub because vinegar is added to it. (I use apple cider vinegar with water and minced ginger, with some stevia. Sorry if this was covered before, it’s late and hot and I’ll probably read through the whole thread while I’ve got my first ferment going.
I kinda want to bring my fermented stuff over the border but wonder if the alcohol content of a kombucha scoby would concern the border officers.