I've been having lots of fun with fermentation lately, thanks to some very cool books like Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats and Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods.  I'm on my second batch of fermented beans, and the 3-4 batch of sauerkraut  now. 

This morning it all came together in a fine breakfast.  I took a "hand made" corn tortilla from Trader Joe's, heated it up with some cheddar cheese, then layered on some of the fermented beans (made with pinto beans and garlic this time), some cortida (Latin American-style sauerkraut), some pickled jalapenos, and some piima cream.  Simple, fast, and oh-so-tasty. 

Next up... I've got some gingered carrots and some turnips and beets bubbling their way toward pickle-hood on top of my fridge.  A few more days until they are ready.