Hi everyone,
I’m thrilled to be joining this community! My name is [Your Name] (just a beginner here), and I’ve recently become fascinated by fermented foods, gut health, and how we can support our microbiome through what we eat.
So far, I’ve attempted making small batches of sauerkraut and kefir, but I’ve run into a few puzzles—and I’d love to learn from your experiences:
My kefir sometimes smells a bit sharp or “yeasty” after 48 hours. Is that normal, or have I over-fermented?
When I make sauerkraut, I struggle with maintaining the right salt level without it being too salty or too bland. Any tips or rules of thumb for negotiating that balance?
Also curious: do you all prefer glass jars, ceramic crocks, or other vessels? What have you found works best (and why)?
I hope to share what I learn, too—if I make a particularly good batch or discover a trick, I’ll post the details. For now, I’m all ears (or tastebuds!) and excited to read your thoughts.
Thanks in advance for welcoming me, and I look forward to fermenting (and learning) with you all! 😊
Warm regards,
Nightshade001