Detailed instructions should be in your recipe booklet. But briefly: let the gas out every few days and taste regularly. When things are as tangy as you like them, move to the fridge.

But most importantly, enjoy!

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Absolutely! I would love that. I’m at @thesauerpuss

Please tag me in any pics of your ferments.

I do! Fermentation is the perfect, hands-on team building activity. I also run workplace wellness sessions. You can find more info here.

I have a cat, although he came along after the company had been named.

Rockmetteller (named after a character in my favourite PG Wodehouse story) is not at all interested in kimchi or kraut but occasionally laps up a little kefir.

I don’t wish to become a cat bore but sometimes document his exploits for friends and family. If you wish to look at him, he is here: @rockmettellercat

Of course! I want you to feel confident as you continue to ferment. You can email me on clare@sauerpuss.co.uk