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Hit 50 active ferments in my kitchen and it's getting wild
I was cleaning up my jars yesterday and did a real count, and I'm at 50 different things bubbling away right now. It kind of snuck up on me, you know? I've got sauerkraut in the pantry, two kinds of hot sauce on the counter, kombucha in the cabinet, and a ginger bug that's super lively. The big one was starting a sourdough starter from scratch about six months ago, that's when it really took off. It matters because my whole view on food changed, I hardly buy any sauces or bread from the store now. But honestly, my fridge is packed and my partner is starting to side-eye the pickle jars. Has anyone else hit a point where you had to get a second fridge or find a better storage system?
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lily_cooper8d ago
Second fridge is the only way to go, like @wright.leo said. We found a cheap mini-fridge just for ferments and it saved so many arguments. Label everything with painter's tape and the date, or you'll end up with a scary jar of mystery brine.
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nathan_palmer1mo ago
That "partner side-eye" is so real. My buddy had a whole shelf in the garage for his hot sauce experiments. His wife finally drew a line when a blueberry habanero ferment blew its lid all over the laundry. They got a small used fridge off marketplace just for his projects. Total game changer for their kitchen peace.
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Blueberry habanero ferment? That sounds like a science experiment gone wrong. Can't imagine cleaning that out of clean clothes. The used fridge idea is pretty smart though, keeps the peace and saves the laundry.
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lucasw841mo ago
Honestly that blueberry habanero mess is why I stick to dry brining. The separate fridge is the real pro move, lets you go wild without the domestic fallout. My partner would lose it if I stained the good towels with pepper seeds. It's a small price to pay for kitchen harmony.
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