Long time fermenter seeking understanding

[viitat1010]

Hi folks, I'm Tom, a long time maker and consumer of fermented foods and drinks - mostly sauerkraut, kimchi and kvass. I'm branching out into new efforts and found this forum offering excellent support. I'm also seeking a bit more understanding of the science around microbes beyond all the anecdote and supposition - i.e. how long do the microbes stay alive in kvass after bottling, forever or do they die off quite fast without the sugars supply? Does adding salt 'stop bad mould' or is it actually about the crispiness of the vegetables?
Also seeking companions on the fermenting journey

Best wishes
Tom

[Christopher Weeks]

Welcome, Tom!