Lacto-Fermentation...that's the skill I'll strive to become proficient at during these summer months. The health benefits are there and it's another way to preserve food for later use, good for sustainability.
As a kid my Grandma made canned pickles and mix veggie pickles. I remember having them in the summers I spent there, but they were not a part of my life the rest of the year. They were yummy, it's surprising to me how there's such a gap between what was normal in my Grandma's life and what I was taught as normal.
Right now I'm doing some research and planning to start small a few jars of carrots and maybe some cabbage...I think it will grow from there...finding yogurt to drain for the whey and checking into kefir grains.
Have you tried fermenting your our veggies at home? I'd love to here any tips or suggestions.