Before I started making it, at least 5 years ago in Chicago with H2 (¡Hola!), I was intimidated by all the different "recipes" online. The fact that it sits out on the counter and decomposes (safely) added to my worries.
Now I make a batch, in this case a gallon, every few months. It goes on everything. To me its nothing more than chopped veggies with salt, allowed to ferment.