Making Fermentation Easy

Home fermentation intimidates people, but the simplest versions need nothing more than a jar, salt, and vegetables. Sauerkraut needs only cabbage and salt — shred, salt, pack tightly, keep it submerged in brine, and wait one to four weeks. No special equipment or starter cultures are needed, but clean jars, the right salt level, and discarding anything moldy or foul-smelling still matter.

Water kefir is an easy entry into probiotic drinks. The grains cost a few dollars and produce a new batch every 24 to 48 hours. Add fruit juice for flavor and you have homemade probiotic soda for a fraction of the price of commercial kombucha.

Yogurt needs only milk and a spoonful of existing yogurt as starter: heat the milk, cool it, add the starter, and keep it warm for 8 to 12 hours.