@bempah
Fermented foods are magic: kimchi, kefir, sauerkraut, kombucha—probiotics, bolder flavors, better digestion!
Safe home start: Use clean jars & non-metal utensils
Choose tested recipes (never raw meat/moldy batches)
Keep 1-2% salt for veggies, or reliable starters for dairy/scoby
Submerge in brine, burp jars daily, taste after 3–14 days
When in doubt, smell & toss if off (no risk!)
Super easy winners: cabbage → sauerkraut, milk → yogurt, tea + sugar + scoby → kombucha. Resources:
https://www.culturesforhealth.com
https://ferment.works
https://www.wildfermentation.com
https://nchfp.uga.edu
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