Fermentation Library

Milk fermented with kefir grains for a tangy probiotic drink.

Spiced napa cabbage ferment with bold flavor and quick turnaround.

Sweet tea fermented with a SCOBY for a lightly fizzy drink.

Guidelines for less common ferments like miso, tempeh, or hot sauce.

Lacto-fermented cucumbers with garlic and herbs for classic tang.

Salt is the foundation of safe vegetable fermentation. Getting your salt levels right ensures proper preservation while allowing beneficial bacteria to thrive.

Shredded cabbage fermented in its own brine for crisp, tangy kraut.

Wild yeast starter used to leaven bread with complex flavor.

Temperature is one of the most important factors in successful fermentation. It affects speed, flavor, texture, and safety of your ferments.

Not every funky aroma is bad. Learn the difference between normal sourness and dangerous smells.

Soft texture is usually caused by warm temperatures, low salt, or old produce.

When ferments stop bubbling or tasting sour, temperature, salt, or starter issues are usually the cause.

Most surface issues come from oxygen exposure and uneven brine coverage.