Artisanal fermentation is becoming increasingly popular among consumers. Yet, EU food law remains poorly attuned to its scale, methods, and values. Based on empirical insights from interviews with small-scale fermenters from eight European countries, this research note examines how producers respond to regulatory uncertainty and navigate blurred boundaries between production, education, and experimentation in the absence of clear guidelines. Building on these accounts, I advocate for a regulatory approach that recognises microbial diversity and is sensitive to the cultural significance of traditional practices.