Join the Rebel Canners group on Facebook.
Thank you! I've knocked, and hopefully they will let me in. :)
I think it's about time for this thread to have some love for fermentation.
It's actually incredibly easy, and a nice way to do small batches of things without a big production of canning equipment and steaming up the kitchen. Plus, you get the benefit of the probiotics if you eat your ferment raw. It will keep in the fridge for months.
Right now I'm getting low on Kimchi and will be making another batch this week. It consists of Napa cabbage, daikon radish, green onions, garlic, ginger, chiles, salt, kombu and fish sauce. It's about as much effort as making a coleslaw, and then packing it into a 2-quart jar and waiting. Pack it all down into the jar, wait for the salt to draw moisture out of the vegetables, and add a little extra water if needed to cover. fill a 1 qt. ziploc with briney water and put it in the top of the jar to hold everything down. Put it in a dark, coolish place or cover with a towel and check it every few days. When it tastes good, it's done (about 10 days usually).
Kombucha is also an easy one, and kombucha mother is easy to come by these days. Make a big jar of tea, dissolve sugar in (I like 2/3 cup per gallon), and when cooled, add the mother and cover the top with a coffee filter or other breathable thing to keep stuff from falling in. Kombucha likes light, so this can live on your counter, and will be ready in about a week.
Fermented pickles are also out of sight, as well as pickled