My friend ferments pickles and sauerkraut. He gave me the directions so I set some up. It is pretty simple. Sauerkraut is cabbage and salt. I added some carrots and ginger for flavor. Pickles are salt water and some spices. I watched videos on YouTube and joined a Facebook group for beginning fermenters. There is some conflicting information, so I am going with the fermenting group for advice.

Fermented foods are great for your gut. I thought I would just do these 2 foods, but I have been reading more and interested in adding more. I am going to set up kimchi next. I have the spices just need produce. There is a Korean market near here. Then I might try Kombucha. That is a different type of ferment and for parts you are supposed to put in dark, I think I could cover with a cloth. I have cabinets but I worry about leaking or exploding jars.

I have not made coconut milk yogurt in a long time. Recipe here Coconut milk yogurt Chia pudding is so simple but does not have the probiotics. I am planning to get some going soon. I put away the yogurt maker so I will have to pull it out.

My husband does not understand this hobby. I have not spent too much on it. I have 3 2 qt mason jars. I just bought some lids that exchange gas. Right now I just unscrew a little each day, but they are not producing a lot of gas. Just some bubbles.

I tried a pickle today. It has only been 4 days. It was crunchy but pretty bland. I am not sure I bought the right cucumbers. You need pickling cucumbers, I bought a bag that just said small cucumbers. I am going to let them go for a couple of weeks. I tasted the sauerkraut at the beginning and it was really salty. I am not sure if I made a mistake or if it always starts that way. I am letting that go for 3 weeks.

I found a couple of videos I like.:

http://www.youbrewkombucha.com this channel teaches all about kombucha and how to start making.

This is one on fermenting apple cider vinegar. That is another thing I am interested in trying. Apple or pineapple.