Why does my DIY home fermentation project keep producing inconsistent results despite using the same equipment and ingredients?

I totally get it - inconsistent results can be super frustrating, especially when you're using the same equipment and ingredients. I think the key here is to accept that fermentation is a natural process that involves a lot of variables, and it's hard to control every single one of them.

That being said, I'd say one of the main culprits behind inconsistent results is likely the microorganisms themselves. Yeast and bacteria can be finicky, and even small changes in temperature, humidity, or even the cleanliness of your equipment can affect how they grow and produce lactic acid. This means that even if you're using the same recipe and equipment, you might get different results each time just because the microorganisms are acting slightly differently.

One thing you might want to try is to pay closer attention to the 'starting culture' of your fermentation - that is, the initial mix of microorganisms that's present on the vegetables or in the air. You can try using a 'spoil-proof' container or even just letting your vegetables 'sour' for a day or two before transferring them to a fermentation vessel. This can help give your fermentation a head start and make it more predictable.

Lastly, I'd recommend experimenting with different types of salt and even adding a bit of sugar to your recipe - some people swear by these tweaks to help regulate the fermentation process and get more consistent results. Just remember to keep an eye on things and be prepared to adjust your recipe as needed - and don't be afraid to try new things and see what works for you!