Recipes

Vegetables Drinks Dairy Koji Fruit and vinegar Sourdough Mead and cider
What can I ferment with what I have?
Recipes Learn Problems Tools Community

Language

Español Spanish English
My jars

The home fermentation guide

From your first jar to your own recipes.

Tested recipes with the salt worked out for your amount, guides that explain what happens inside the jar, tools that do the math and an app that follows every batch.

Red cabbage sauerkraut AI
Red cabbage sauerkraut Day 7

The brine is turning magenta: it is souring.

Everything that ferments

Everything that ferments in a kitchen, by family: from salted cabbage to year-old miso.

All recipes
Fermented vegetables AI
Vegetables 31 recipes From days to weeks
Fermented drinks AI
Drinks 16 recipes From hours to days
Fermented dairy AI
Dairy 10 recipes Hours
Koji and Asian ferments AI
Koji 9 recipes From hours to months
Fruit, honey and vinegar AI
Fruit and vinegar 7 recipes From days to weeks
Sourdough AI
Sourdough 9 recipes From hours to days
Mead and cider AI
Mead and cider 6 recipes Weeks
88 recipes in seven families, from the simplest to the year-long All recipes

Tools

The math, done

Salt for your weight, time for your temperature, sugar for the second fermentation. No sign-up.

  • Time by temperature
  • Second fermentation: sugar and fizz
  • What can I ferment with what I have?
All tools

Salt and brine calculator

Dry-salted

Salt 25g

In rangeAt 2.5%, within the range the guides use.

Learn

To understand what happens in the jar

The whole school
6 min read What fermentation is Fermenting means letting microbes transform a food and preserve it. You can't see them, but you decide the conditions they work in. Read the guide
Salt: how much and why pH and why it matters most Oxygen and brine Temperature and time Fermenting safely: botulism and how to avoid it

The app

An app that grows with you

A diary for every jar, bottle and culture. If you are starting out, it walks you through. If you already ferment, it steps aside and hands you the tools.

  • Your first jar Every step with its photo and its why, and a nudge when it is time to check the jar.
  • Getting good All your batches and cultures at a glance, with what is due today.
  • For the expert Your pH and gravity readings as curves, to compare batches.
Open the app Free for up to 3 batches at a time

Methodology

Every figure, with its source

How we work

Salt, times, temperatures and pH come from official food safety guides. We keep a copy of each one and quote its exact words. Fervida never tells you “it is safe”: it shows you how to check.

  • USDA · National Center for Home Food Preservation
  • UC Davis · Food Safety
  • Oregon State University Extension
  • University of Illinois Extension
  • K-State Research and Extension
  • Colorado State University Extension