I love fermented vegetables! Not only are they tasty, but I feel so much better on the inside when I eat them. I wanted to ferment much more of the garden produce from last summer, but only got one quart of dilly green beans fermented (they were amazing, I'm sorry I didn't do more!).
My latest fermenting experiment was garlicky kraut (I used 1 head cabbage and 2 cloves of garlic). It is so good! The garlic mellows out and gives it a nice flavor, but doesn't overpower the kraut. My daughter requested to have a bowl of kraut with her lunch, and has proclaimed that it is the "best you've ever made". I'll gladly take that compliment. ;-)