Spicy fermented cucumbers in the style of kimchi.

The title is a bit of a misnomer: this isn’t my first batch of fermented peppers, but it is the first one where I actually took notes.

My first attempt at homemade dill pickles.

Simple, classic Korean spicy fermented cabbage.

My first batch of miso. Relatively traditional: just soybeans, koji, salt, and time.