I make sauerkraut, fermented cucumbers, yoghurt and occasionally my own version of kimchi that is just the veg and none of the typical flavouring ingredients. My husband is tolerant of the ‘mouldering stuff’ in the kitchen!
I adore sharp, tangy flavours and crunch, so that kind of thing is heaven to me!
I strain the yoghurt and have it for pudding every now and again - and use it as an ingredient in things. Last night a spoonful of strained yoghurt went perfectly as a garnish and flavour/texture contrast to a very, very rich chocolate orange mousse.
I’ve hesitated with kombucha though - I’ve got a vacuum-packed SCOBY waiting - the thing I’m concerned about is not being able to measure the carbohydrate content in the finished product - I don’t want to drink something if I don’t know by how much it’s going to wreck my blood glucose control!