Remember when fermenting was just about patience, not gear?

I miss the days when fermentation was about trusting the process, not buying all the latest tools. My grandma would make sauerkraut in a big ceramic crock with just cabbage and salt. She’d check it by SMELL and taste, not with digital thermometers. Now everyone INSISTS on airlocks and special jars, which feels like overkill. Those traditional ways were SOLID and passed down through generations. We’ve lost the hands-on connection by relying too much on gear. It’s time to get back to basics and trust our guts.