Fermenting and quick pickling need very little gear. Start with sauerkraut, which is just cabbage and salt, or kimchi, which spends only a day or two on the counter before the fridge. For no-ferment options, try refrigerator pickles and pickled onions. When you're ready to scale up, see fermentation crocks, weights and airlock lids. Guidance comes from NCHFP and university Extension services.
Gear guides
How-tos and explainers
Fermenting & Pickling
How to make sauerkraut
The 3 tablespoons per 5 pounds salt ratio, shredding, fermenting times and spoilage signs.
Fermenting & Pickling
How to make kimchi
Salting, how long to leave it at room temperature, when to refrigerate, and why it isn't canned.
Fermenting & Pickling
Refrigerator pickles
Sour and sweet quick brines, why the vinegar can't be cut, and how long they keep.
Fermenting & Pickling
Pickled onions
Quick refrigerator onions and NCHFP's tested canned pearl onion recipe.