[ddaa10]

Here, we do all fermentations indoors.

Leaven is happy in a small jar, just let the cover on top, unscrewed to prevent pressure buildup. When stored in the fridge, you can screw the cover, only not too tightly.

Vegetable pickles are happy in a mason jar (or Le Parfait jar, in France), just open carefully a few times at the start of the fermentation to let the gas out.

We ferment kefir and kombucha for several days (kefir) or weeks (kombucha) at ambient temperature in a large (~2 litres) jar, covered in gauze to stop airborne contamination and flies.

I imagine fermenting things outdoors would be a bit more tricky, mainly because you need stop things bigger and smarter than fruit flies.