I have been fermenting vegetables for about 5 years and I love the process. I progressed from vegetables to Kombucha, then to hot chili sauce and fermented cashew cheese. So much fun to eat your projects and have them taste so wonderful. The is true for my new discovery, fermented buckwheat (or millet, buckwheat and brown rice) bread.
What a great way to enhance the flavor of fresh fruit/vegetables. The lime juice brings out the natural sweetness and the sweet-salt adds a refreshing note and brings out all the natural juices of the fruit and or vegetables. In Mexico this spice mix is called Chamoy and its very popular.
A wonderful short cut ingredient in my kitchen is pesto and I have been working on a pesto that is nut and dairy free. The result is this Pumpkin and Sunflower seed pesto made with fresh herbs with the side benefit of being rather good for you if you looking to add more magnesium, zinc, potassium, and iron into your diet.