I’ve been doing some basic refrigerator pickles like cucumbers & peppers & turnips & beets, and simple fermentations like kimchi & sauerkraut the past few years. Definitely beginner class stuff. I’ve had pretty good success with my small batches and recipe book and internet recipes. I’ve become more interested in the food chemistry behind these things. I’ve discovered an awesome resource of knowledge and people passionate about these things: local University Extension Offices. For example, this one near me, Oregon State University has a nice webpage with pickling tips & a couple recipes: https://extension.oregonstate.edu/catalog/pub/pnw-355-pickling-vegetables … but that’s the tip of the iceberg and the people behind the web pages running the educational programs are amazing and super helpful in ways I had not imagined. P.s. Go Beavs.
by ThoughtSkeptic