this post was submitted on 30 Apr 2025
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Kimchi and sauerkraut and kombucha/jin are all way cheaper to make yourself rather than buying. Cheese and bread, not so much.
You can also pickle most perishable foods to make them last longer.
Wild Fermentation by Sandor Ellix Katz is a fantastic resource. It was reading an abridged version of this in zine form that got me started doing fermentation.