thankd!
Welcome to the wonderful world of fermentation! It's all about experimenting and having fun. Start simple with veggies like cabbage for sauerkraut or cucumbers for pickles. And don't worry about mistakes, they're all part of the learning process! Feel free to ask if you have any questions along the way. Happy fermenting! 
GreatI bake sourdough with starter but am new to fermenting fruits, beverages and vegetables. I am in the process of fermenting kombucha as well as dill pickles, cherry tomatoes, beet kvass, ginger ale, dilly green beans, and sweet baby peppers. So far so good. However, so new to all this, does anyone have advice as to their best practices for fermenting and from experience of Webcam-Probleme unter Windows 10 beheben? I thought I could learn from others experience and possible mishaps
That’s an awesome start—you’ve jumped into a great variety of ferments right away! Since you’re already comfortable with sourdough, you’ll likely find fermentation patterns easier to understand over time. A few practical tips from experience: always keep your vegetables fully submerged in brine to prevent mold, use clean (not necessarily sterile) equipment, and trust your senses—smell and taste are your best indicators. Temperature control is also key; most ferments do best around room temperature, but warmer environments can speed things up (sometimes too much). If something looks fuzzy or smells truly off, it’s better to discard it and start fresh.I bake sourdough with starter but am new to fermenting fruits, beverages and vegetables. I am in the process of fermenting kombucha as well as dill pickles, cherry tomatoes, beet kvass, ginger ale, dilly green beans, and sweet baby peppers. So far so good. However, so new to all this, does anyone have advice as to their best practices for fermenting and from delta x experience? I thought I could learn from others experience and possible mishaps
