Fermentation can turn ordinary ingredients into tangy, flavorful foods that last longer and add variety to everyday meals.
Sauerkraut
Sauerkraut is probably the easiest place to start because it needs only cabbage and salt, and it works as a topping for sandwiches, sausages or bowls. Ingredients: 5 pounds cabbage and 3 tablespoons canning or pickling salt. Temperature: 68–72°F. Time: about 7–14 days. Massage the salt into shredded cabbage, pack it under its own brine and refrigerate when the flavor is right.
Kimchi
Kimchi delivers a much bigger flavor payoff, combining spicy, sour and savory notes that can wake up rice, noodles, eggs or grilled meats. Ingredients: Napa cabbage, garlic, ginger, green onions and Korean red pepper. Temperature: about 68°F. Time: 1–2 days. Pack the seasoned vegetables into a clean container, keep them submerged and check that the finished kimchi reaches a pH of 4.6 or below.
Milk Kefir
Kefir is a tangy cultured milk drink that can be poured over cereal, blended into smoothies or enjoyed on its own. Ingredients: milk and kefir grains. Temperature: 65–85°F. Time: 18–24 hours. Combine the grains and milk, ferment until slightly thickened and tangy, then strain out the grains and refrigerate.
Dill Pickles
Fermented pickles have a deeper, tangier flavor than ordinary vinegar-packed versions and make an easy addition to sandwiches and burgers. Ingredients: 4 pounds cucumbers, ½ cup pickling salt, 8 cups water, ¼ cup 5% vinegar and dill. Temperature: 70–75°F. Time: about 3–4 weeks. Keep the cucumbers submerged during fermentation, then refrigerate.
Yogurt
Homemade yogurt lets beginners turn a basic ingredient into a creamy breakfast or snack without needing elaborate equipment.
Ingredients: 1 gallon milk and a live yogurt culture. Temperature: 112–115°F. Time: roughly 4–8 hours. Heat the milk to 185–200°F, cool it to incubation temperature, add the culture and ferment until set and the yogurt reaches a pH of 4.6 or lower.