Reason #27 to love fermented foods: you need only basic equipment and simple ingredients to get started.
You could spend lots of money on gadgets (airlocks, crocks, wooden pounders) designed specifically for making fermented foods but you don’t need them to make delicious kimchi, sauerkraut, dill pickles, salsa, chutney, preserved lemons, pickled peppers, vinegar... You need only a bowl, a knife and a jar. (You don’t actually need a kitchen! I have made sauerkraut in the park.) If you insist on going upscale, get a bale-top jar. But a pickle jar salvaged from the recycling bins will do.
New blog post: "Fermentation Tools, Equipment and Ingredients.” Link in profile. Most of what you need, you probably already have.