I flipped my opinion on using packaged yeast for my ferments
For years, I stuck with store-bought yeast packets because I thought they were the only safe way to make kombucha and kimchi. Then my cousin showed me her setup using wild fermentation from apple skins in her backyard. Ngl, I worried about germs and stuff going wrong with her method. But she talked about how some big brands source yeast in ways that hurt small farms, which got me thinking about the ethics behind what I buy. Her ferments turned out great, and she shared how wild strains can be better for gut health. Honestly, that chat made me see I was supporting a system that maybe isn't so fair. Now I'm experimenting with catching my own local yeast, even if it takes more time. It just feels more right to keep things natural and close to home.