In an effort to eat cleaner, I’m going to try making kimchi, fermented Korean style cabbage (and other veg). The version I’m making isn’t vegetarian because it contains fish sauce.
The first link is the one that I’m making with a few variations in the ingredients (addition of capsicums, carrots and cabbage).
https://www.bonappetit.com/recipe/brussels-sprouts-kimchi
https://www.mnn.com/food/recipes/stories/how-to-make-kimchi-in-5-easy-steps
The prepped veg are sitting patiently in their jars, fermenting away for a few days until I sample. It may end up being disgusting, but it’s a reasonably cheap experiment and it may be good. Time will tell.