r/fermenting

What would your top choices be of ferments which:

1. Have a long shelf life without refrigeration
2. Provide nutrition & or energy
3. A tasty treat in a world of otherwise tinned foods, home farmed foods & foraged / hunted foods.

Am I the only one whose fermentation hobby has also turned into a resilience project?

Even if the most likely scenario I’m preparing for is extended powercuts & or a breakdown of international supply chains, having 10 jars of kimchi in storage just makes me feel better about the prospect!