You like it. It has nothing to do with your autism. I mean, I have a thing for pickling, and it’s really specific. I like to make hot pickled veggies. I have a huge jar, and it’s for one thing: my hot pickled veggies. I have patience for that endeavor, because when I make them, I make them, in the fridge. When they’re pickled, I use them on everything. It goes with my thing for vinegar. When it comes to fermented things, I prefer to buy them already fermented, mostly because I don’t trust myself to ferment at home. I think it is fantastic that you have that kind of attention to detail that fermenting has at home. I’m willing to bet your fermented stuff is amazing. I love fermented ketchup, for example, and I buy it already made and cherish it. I would love to make it on my own, but I don’t feel confident about doing it. It’s what I’d call my limit in the kitchen. You could probably convince me it’s not so bad. The closest I’ve gotten to fermentation and successful is friendship bread starter and sourdough bread starter. I can handle that, because it’s something you put in the fridge. Do you see what I mean? I’m all about food safety and all that, so I’m cautious. I ought to be more brave like you and just go all out on fermenting things at home, because I think I’d evolve.