Ingredients & Equipment
- •Follow a tested recipe for your specific ferment
- •Confirm starter cultures or koji quality
- •Use accurate salt measurements
Step-by-Step Method
- •Prepare ingredients according to recipe
- •Maintain recommended temperature range
- •Track pH or flavor changes over time
Timing & Readiness
- •Short ferments: 3-10 days
- •Long ferments: weeks to months
Storage & Serving
- •Seal finished ferments tightly
- •Refrigerate or cellar based on recipe
Watchouts
- •Temperature drift can change microbial balance
- •Salt ratios vary widely across ferment styles