Fermentation is more than bubbles and bacteria—it’s a quiet way ritual, a way to slow down and connect with something alive. Whether you’re culturing yogurt, kneading sourdough, or bottling your latest batch of kombucha, fermentation invites presence, patience, and care. This post explores why the act of fermenting can feel like self-care in its most nourishing form.

Seasonal changes are a real thing—even if your air conditioning tricks you into thinking otherwise. In this post, we talk about why your ferments act like grumpy toddlers or confused pets when the temperature shifts, what to do about it in summer and winter, and how to tune in to their natural rhythms.

Not all fermentation is the same—and knowing which type you’re working with can change everything. In this post, we explore the three major types of fermentation most home fermenters encounter: lactic acid, alcoholic, and acetic acid. From yogurt and sourdough to kombucha and vinegar, we unpack what’s really going on in your jars and how to use that knowledge to improve your results (and save a few batches).