Food

Fermentation projects that make cheap ingredients taste expensive

Michelin taste, gas station budget, and a jar on the counter at all times now.

Quick kimchi with whatever cabbage is cheapest that week

Hot sauce fermented two weeks before blending, worth the wait

Pickled onions that turn pink and take over every sandwich

Homemade yogurt, cheaper than store-bought within a month

Miso-style chickpea paste, a slower project but worth it once

Sauerkraut with just cabbage and salt, no recipe needed

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