One of my favorite ways to preserve food (and increase the vitamin content as well as the healthy bacteria) is fermenting them. I make sauerkraut, pickles, kimchee, etc, and I love the flavor and the good probiotics in it. Something I found out during my research for a talk I was giving at a homebrew conference was that fermenting cabbage can increase the Vit C content by up to 400%! I haven't fermented some of the things I forage for yet, like mushrooms (which I dry). But I've done carrots, peppers (for hot sauce), cucumbers, garlic, cabbage, etc, and even made my own gochujang (a spicy fermented condiment) and kimchi. Do you ferment foods as well? What's your favorite food item to ferment?