— Mitch Miglis

Probably my favorite is kimchi. Um, kimchi is, you know, probably one of my go-to fermented foods. I love to make it, my wife hates it when I make it, 'cause it kind of stinks up the house quite a bit when I'm making it. Um, but once it's made, man, it's good. So I usually save it for the summer months to make it so I can have it in a place that's a very well vented out. Um, otherwise there I will search out, you know, local producers, um, that make, uh, a vegan, um, kimchi. 'cause a lot of times kimchi does have fish sauce in it, um, or anchovies or all kinds of other things people put in kimchi. But, um, finding a vegan one, um, when you find a good one, it's great. Uh, you know, so that's probably one of the ones that I do most often. Um, you know, pickles, I do a lot of, uh, pickles around the house too. And, um, you know, I'll, I'll do, you know, your standard cucumbers, but I'll also do, you know, like green toma, green cherry tomatoes. I'll do, uh, banana peppers. Um, you know, I do even jalapenos. Uh, I do fermented sauces too, so I'll do like a, a sriracha that's actually, I put in the pro, uh, the, the pro plant course I believe it's in. And plants plus. Um, and that's just Fresno peppers. And you ferment the fermented for like, I think five days. I usually do it for five to seven days, depending on how funky I want it. Um, but those are the ones that I use most often. You know, Kim Cheese at the top of that list. Probably my hot sauces are some of the ones that I ferment as well too, that I always have in the fridge. Um, but those are probably some of the ones that I, and I mean, I've always got mason jars just filled with stuff around the house.