This is from The Beginner’s Guide to Preserving Food at Home by Janet Chadwick, which is a great book that gives several different options for preserving each kind of food, with good instructions and illustrations.

From Wild Fermentation by Sandor Katz. Kimchi definitely falls into the “art” rather than “science” category – feel free to adjust ingredients to taste. You’ll want to keep the salt ratio about the same, though, as that’s what makes the environment right to support lactobacteria rather than other, uninvited, bacteria.

Vary the proportions to suit your taste. You can also roast or grill the tomatillos first, or add a tomato. The tiny husk cherries are a nice addition, too! This makes a good canned salsa, but for that you should add a teaspoon of lime juice or vinegar to each pint to make sure the acidity is high enough to be safe.

This is a simple way to preserve tomatoes – they can be added to soups as is, or soaked for a little while in hot water and then added to scrambled eggs or pasta or salad cukes. A dehydrator is another great investment for local eating in the winter, but the oven works, too. We’ve found a few dehyradors at garage sales over the years – they don’t have to be fancy to work (though the fancy ones do work really well).