Hey everyone, I’m super new to zero waste and just stumbled on Kathryn Kellogg’s blog (The Zero Waste Chef?). She has all these cool ideas for turning veggie scraps into broth or even homemade rennet, but I’m totally confused about the safety side-like, how do you know if scraps have been sitting too long or if they’re still good for fermenting stuff? I’ve tried making a simple stock once and it smelled off after a day in the fridge. Anyone who’s followed her recipes have beginner tips or tweaks to make it foolproof? Would love your experiences! 😊