Fermentation distances in a tiny houseish

While we’re in the process of building our house (I hear the dozer pushing rock down the under-construction road to the site as I type this), we’re living in our travel trailer. That means we’re working with 228 square feet for two adult humans, two big dogs, and a cat. It’s not as squeezy as I was afraid it was going to be, but we are definitely in a position that being thoughtful about our space and what we put in it is necessary.

Which brings me to my question. How far apart do you need to keep different ferments in order to keep them from cross-“pollinating”? In the past, I’ve separated my kombucha from my sourdough from my lacto-fermented veggies; I  had room to keep a number of feet between them. Currently, I have water kefir going and would like to start some LAB and some LF veggies. Anyone have experience with multiple methods of fermentation going in a small space? Am I worrying for nothing? (Which is kinda my MO, so no hurt feeling here is you tell me I’m just being a ninny about this!)

I've read accounts of things going off because of airborne transmission, but I've never worried about it or detected an issue in my own work. I have kept: lacto-veggies, miso, kasuzuke, sourdough, yogurt, nukadoku, wine, and kombucha all going in one kitchen together. But I haven't ever done water kefir and don't know if it's especially sensitive.

i'd agree with Chris-- i have many things going but never have noticed anything off, although during the hottest part of the year (when my house is the most 'open' with things blowing all over the place) I probably keep half of those ferments in the fridge.
If I were in your position I'd consider a place for whatever you touch the least- I'm thinking about people keeping their LF veggie crocks and buckets out in the yard/shed in Japan, for example. Something like booch isn't as conducive to being out of sight, but for veggies maybe under the trailer would work if you have a place nobody can get to and bother it.
I've found water (and milk) kefir to be pretty resilient (i.e. impossible to kill), hopefully yours will be the same!

Hi Shawn,
I also agree with the other answers. I keep kombucha, sour dough and lacto ferments relatively close together without any problems.

Kombucha and sourdough are getting a head start by using some starting material and then having the right environment.

And lacto fermentation relies on the microorganisms that are always around and a specific environment (salty, limited oxygen).

I don’t have experience with other ferments.

Does putting ferments in a kitchen cabinet have any negative affect on them? It wouldn't be airtight but I imagine simply having a door would greatly reduce any transmission risk.

Excellent. Off I go to ferment all the things. ALL THE THINGS.

Locations for fermenting are quite limited. We don't have many cupboards to begin with, so they are all already full. But we have a little shelf that's high up (so the dogs and the cat can't get to it) and it has juuuust enough room for a couple of ferment containers. Just can't go too hog-wild.