We made some last year and we’re greedily looking forward to this batch of lacto-fermented
“cole slaw”. The recipe comes from the book Preserving Food without Freezing or Canning
and is very simple. Chopped cabbage, carrots, and onion layered with coarse salt, juniper berries, bay leaves, peppercorns, and of course, garlic, in clean jars and covered with brine. Here
are more ideas of fermented foods to try.