I try to get in at least two fermented foods/day (some experts recommend as many as five!). I eat Greek yogurt, berries, basil seeds and local honey for breakfast which counts as one. And then I add a cup of sauerkraut or kimchi to my lunch or dinner. The brand Peter and I like the most is Wildbrine. Well… it was until my client Jim started giving me his homemade sauerkraut and kimchi! Understandably making your own fermented food isn’t for the weak of heart (or gut!). But for those with a DIY spirit who enjoy growing and making your own food I asked Jim to share how he makes such yummy and beautiful fermented foods at home. Here’s his recipe!