I've just recently started making sauerkraut and I'm amazed at how good it tastes.
Since we're here, if you want to fully explore that rabbit-hole I recommend getting The Noma Guide To Fermentation. If you want something simple and useful, try lacto fermenting celery. Celery is a magically useful ingredient in cooking, and fermentation extends its shelf life significantly while giving you a variant to use (the liquor).
what else is "healthy, happy aging" but controlled decomposition? /s
Sometimes I’m sad that we cannot give awards on HN…