I've always wanted to -- going to have to get a recipe. We keep kraut going year round and punctuate that with items like radishes. Right now we also have a jar of burdock fermenting. I'm happiest when the produce comes from our garden like these cucumbers but to keep kraut year round we have to hit the grocery store in the winter. Got a big cabbage patch starting to form up heads right now.
Tons of recipes online. Korean ingredients are usually around in any large N. American city. There was a kimchi "Renaissance" during the pandemic among Toronto's large Korean community. Grannies, Moms and Aunts got younger women who'd never made it before back into the kitchen to fill up those ceramic pots with the stuff. Some Korean friends really got into it. Luckily, I get to do QC duty for several. Everyone else in my crew hates the stuff! Their loss.
Fermentation still uses a salt brine but the salt content is low enough to still allow yeast to go to work. Trick is keeping the mold you don't want out -- that's what the water traps are for.
It's a water trap -- the jar lids have a hole drilled in the center with a gasket. The trap let's gasses escape while keeping outside air from getting in. Those traps should be available from any shop that caters to home beer makers. That's where we got ours.
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