Beautiful right? The colors are incredible. Three ferments I started yesterday; they should be ready in a couple of weeks, but really ripe a few weeks after that.
Left-to-right: A shredded version of kim chi, Lebanese-style pickled turnips wth beets, and carrot pickles with whole chilies and ginger.
For recipes and to read more about the history and incredible health benefits of eating fermented foods, click here or here. And if you’re interested in learning even more about fermented foods I suggest you read this book.