I have a small work area and very small storage areas, so even a little bit of production seems like a big thing to me.
I started one quart of onions, two quarts of sauerkraut, and two quarts of hot peppers. I seem to use this amount about as fast as I can make it, so I keep trying to make it a rotating cycle.
I split my water kefir in two, so I feel more confident I will have a most continuous supply (I mostly use it for veggie/mayo starter), and I now have some milk kefir. I might let some progress to make whey starter and kefir cheese.
I'm fairly pleased to see all these jars cluttering up my kitchen.