Fermented food is good for you and especially your gut health. Additionally, it lasts for a long time, you can make large batches of it AND if need be, you can trade your extra jars for other necessities. Plus, you are creating a living food and it’s a hell of a lot of fun!

Kimchi is a staple in our house and a lot of fun to make! I did a blog post about it here. https://wordpress.com/post/notvegannowvegan.wordpress.com/670

Here are a few other methods/recipes. https://minimalistbaker.com/easy-vegan-kimchi/

https://www.koreanbapsang.com/vegan-kimchi/

Sauerkraut is my next fermentation adventure. I love it on hot dogs and it works well as a stuffing for pirogies.

https://www.thekitchn.com/how-to-make-homemade-sauerkraut-in-a-mason-jar-193124

Sourdough Check out my recent post on breadmaking for this one! 😀 https://lizzieviolet.com/2020/04/02/stay-the-fuck-home-the-bread-making-edition/

Kombucha isn’t for everyone. My husband hates it, I however, LOVE IT!

https://www.thekitchn.com/how-to-make-kombucha-tea-at-home-cooking-lessons-from-the-kitchn-173858

Are you going to try making any of these?