I end up fermenting and preserving a lot of stuff I know I will not eat - fun thing probably to do with kids too. Plus it generally makes the stuff you may not

I end up fermenting and preserving a lot of stuff I know I will not eat - fun thing probably to do with kids too. Plus it generally makes the stuff you may not like taste way better (assuming you like pickled stuff). Pickled cauliflower or romanesco is amazing for example My problem is they always have too much of a focus on leafy greens which go bad way too quickly - I prefer stuff like Broccoli in general which has a pretty similar nutrient profile and lasts way, way longer.