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I started this sourdough thing because my partner and I need more pre/probiotics in our life via fermented foods (remember, probiotic supplements are like one step above homeopathy on the proof scale)

Now I'm feeling interested in making my own kombucha. Idk if I'll be able to get to the farmers market as regularly this year to get my growler refilled.

My apple cider vinegar is almost (finally) finished so I'll have my large cold brew jar back again I can use.