Detailed instructions should be in your recipe booklet. But briefly:

For krauts: Keep at room temperature and let the gas out every few days and taste regularly. When things are as tangy as you like them, move to the fridge.

For kimchi: Keep at room temperature for three days, burping carefully. Then move to the fridge where it will continue to develop.

For pickles: Keep at room temperature, burping and tasting regularly. When as sour as you like, move to the fridge.

For preserved lemons: Keep at room temperature for 1-3 months. No need to let the gas out but check occasionally that the lemons are submerged by brine and not turning brown. If they are, discard any affected fruit and top up with brine.

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.

There is! Although he came along after I’d decided to call my company Sauerpuss.

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

I generally think of my krauts and kimchis as playing a role halfway between a side dish and a salsa/chutney. There are a lot more ideas of how to incorporate ferments into your diet here.

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