simple preserving: kimchi
we just finished harvesting the rest of the garden, cabbage, carrots, brussels sprouts, green tomatoes, onions, chard. processed most of it into kimchi, which for those not aware, is simple to make, is delicious, very good for you (read about lacto baccili fermentation).
you can certainly adjust ratios to taste, but the rough recipe is to chop everything, include fresh grated ginger, pressed garlic, dried crushed chilis, and a couple tbs sea salt or kosher salt. mix it all up in a flat bottomed pot (big stock pot works) and pound it with a meat hammer or the bottom of a bottle. the goal is to release juice. press it down into clean jars, cap, and let set out for three days, then refrigerate. no sterilization, no pressure canning, very easy.