On my to-try list, even though I hate sauerkraut, and I've never tried kimchi.

I tried to make fermented Louisiana-style hot sauce out of a glut of hot peppers I had a few summers ago, but it didn't work. The recipe called for white wine with no added sulphites, and I scrounged around for the brand with the least, but it was still too much. I ended up with hot-pepper-flavoured wine-water. 😐

My first project will probably be pickles, if I can find appropriate cucumbers.