I’ll second sauerkraut. It’s just cabbage and salt at the most basic. I don’t even remember if you have to put any extra water in. You’ll proabably want one of those water seal dohickies while it ferments and maybe a fermenting stone/weight. I have some made from glass.
Don't need water for sauerkraut. Just smoosh till the juices come out. Should be able to submerge it all with just that.
My recipe for anyone who's interested:
Cut cabbage into stripes and layer into jar with salt, pounding down a wooden masher thingy. I do two percent salt. Make sure whatever container you put it in lets air out but not in. Wait a couple of weeks or even months. If it smells and looks good and is crunchy (have heard slimy is bad, but that never happened to me), it's good to go.
To cook sweat an onion in oil, add kraut and bay leaf, peppercorns and juniper (or whatever the fuck you want), some water or white wine so the bottom doesn't burn and simmer with lid on for half an hour to one hour. It gets softer the longer it's in there. Pasteurized from the shops is already cooked and doesn't need that long. Goes well with fatty stuff like sausages.
Or eat raw for the yummy lactobacteria! Granted, there isn't tons of evidence to suggest that consuming protobiotics through your mouth hole actually improves your gut ones besides your gut ones feeding on the dead bodies of the ingested ones.
I’ll second sauerkraut. It’s just cabbage and salt at the most basic. I don’t even remember if you have to put any extra water in. You’ll proabably want one of those water seal dohickies while it ferments and maybe a fermenting stone/weight. I have some made from glass.
The cool thing is you can do this with lots of veggies too.
Don't need water for sauerkraut. Just smoosh till the juices come out. Should be able to submerge it all with just that.
My recipe for anyone who's interested:
Cut cabbage into stripes and layer into jar with salt, pounding down a wooden masher thingy. I do two percent salt. Make sure whatever container you put it in lets air out but not in. Wait a couple of weeks or even months. If it smells and looks good and is crunchy (have heard slimy is bad, but that never happened to me), it's good to go.
To cook sweat an onion in oil, add kraut and bay leaf, peppercorns and juniper (or whatever the fuck you want), some water or white wine so the bottom doesn't burn and simmer with lid on for half an hour to one hour. It gets softer the longer it's in there. Pasteurized from the shops is already cooked and doesn't need that long. Goes well with fatty stuff like sausages.
Or eat raw for the yummy lactobacteria! Granted, there isn't tons of evidence to suggest that consuming protobiotics through your mouth hole actually improves your gut ones besides your gut ones feeding on the dead bodies of the ingested ones.