The New York Times has a pretty snazzy interactive interface for some homemade condiments, cheeses, and pickles.. None of them require anything fancy like a canning setup, so they seem pretty approachable. I've made kimchi myself... and want to do so again... but the Chinese Chili-Scallion Oil and Preserved Lemons are most attractive to me. The oil because store bought varieties don't match the stuff at my favorite pho place, and the lemons because I've never really cooked with them before and they intrigue me.
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