I am a mad keen fermenter – I made sourdough (before I had to give up wheat *sniff*) and I still make kefir, yoghurt, saurkraut and kim chee.
I can pass on kefir cultures if you’re in Perth in Western Australia.
And I am very keen to swap recipes/ideas. I have the Wild Fermenting book by Sandor Ellix Katz (his site here: https://www.wildfermentation.com/) but haven’t quite got as far as fermenting a dead goat….
I really like the way his work ties in with the Sally Fallon book on Traditional Foods, Nourishing Traditions – and its an excellent supplement to those recipes. There’s a great recipe for a basic saurkraut here:
I make mead, beer, ebulon (sort of an early American elderberry malt liquor), and various variations on that theme. I have experimented with wines and fermented fruits. I also make sauerkrauts and the like. My breads have, however, to date all been yeast breads.
BTW on wheat-free sourdough, I understand that you can make a 100% rye sourdough and that once the gluten is acidified it will rise better than it would without the sourdough.