Although fermentation is a historic (and safe) practice, it can still be an intimidating technique to try at home. David Zilber, the head of Noma’s fermentation lab, previously told Food & Wine that many people aren’t familiar with the true meaning of the word, and don’t know the difference between “rot, or decomposition, and the fermentation of food.” I’ve never given it a shot myself; I’m worried I’ll mess up the chemical process somehow, like a science experiment gone wrong. Compounded with the fact that you can find decent sauerkraut and kimchi at the supermarket, it can seem easier just to buy fermented foods.