I used to think my kitchen should smell like vanilla and cinnamon, but now I love the sour funk

Got into fermenting food a few weeks ago and the smells coming from my kitchen have raised a few eyebrows. Friends have started avoiding my place, and I've even caught myself wondering if I've gone too far. It's pungent, that's for sure. Before fermenting, my kitchen was the epitome of culinary order - the scents of freshly baked bread, brewing coffee, and the occasional slow-cooked meal. Now, it's more like a science experiment gone wild. Sauerkraut spilling over into my fridge, a bucket of kimchi on the counter at all times, and the faint scent of kombucha always lingering in the air. It's a weird new normal, but I've grown to love it. My question to the community is, are you fermented food enthusiasts too?