Fermento tells you when to feed, flip or check every jar, from a sourdough starter to kimchi, kombucha, koji or cured meat, and keeps the pH, salt and weight log as you go. Photograph a surface that looks wrong and get a keep-or-discard call. If you sell what you make, the same log turns into the food-safety plan (HACCP) you'd otherwise pay a consultant for, exported as an inspector-ready PDF.