Our current cooking adventure is ginger beer. The recipe is very simple: add grated ginger, sugar, yeast, and water to a container and let it sit. The challenge is that the fermentation is highly energetic and is liable to create a carbonation bomb if the container is sealed too tight for too long.
It only takes a day or two to get a tangy, fizzy ginger beverage. Pictured below with a smoked meat sandwich with homemade sauerkraut.
(note: despite the name, ginger beer is a non-alcoholic beverage)