Both. Especially fermenting often resulted in barely edible pickles. Nowadays the only fermentation I do is alcohol. I leave the rest to my wife who's picked it up more successfully than me. I help with pasturising although there's not much to do now we bought a pasturising cooker.
Yeah, I never attempted things like lactic acid fermentation and the homemade sauerkraut, kimchi or pickles has been a mixed bag, to be honest.
FYI homemade sauerkraut, kimchi, and pickles are all examples of lactic acid fermentation.
Right - my wording was confusing. I meant that I've tried other people's homemade lactic acid fermented food and didn't enjoy it very much so I haven't been inspired to try it myself.