I was really into fermentation many years ago. We mostly made the staples: yogurt, sauerkraut, and kimchi. Some of my favorite possessions are the clay crocks we bought during that time. This post is making me reminisce if it wasn't obvious.

You're not asking for advice, but if you haven't done plant based before, I highly recommend supplementing with B-12 and EPA/DHA omega-3 fatty acids (also a pea protein powder if you think you might not be getting enough protein)¹.