Try making a fermented food (like kimchi or sauerkraut).

“The first batch I made this way, for all intents and purposes turned out fine, but I was extremely paranoid about if it had any bad bacteria or other funky things in it. I tasted it with reservation and we ate it with reservation, even though it tasted good. We did finish them though. The second batch I made months later, was off. They were definitely off and I’m not sure why or what happened but we took 1-2 bites, left them in the fridge, and then dumped them out. All with a heavy layer of guilt.”

“What I really liked about the Harsch crock is that the lid and special gullet create a vacuum seal that doesn’t allow air in…meaning…there’s no need to scrape anything like mold or scum off the top. You open that crock, remove the weights, and shove the fresh delicious pickle-y goodness straight into your mouth, mind your hands are clean.”