Recipes

Vegetables Drinks Dairy Koji Fruit and vinegar Sourdough Mead and cider
What can I ferment with what I have?
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My jars

Learn

What happens inside the jar, explained without hurry: from what fermentation is to designing your own recipes.

Glossary

Learning paths

Paths with an order, one recipe a week and the app reminding you of every step.

First steps 4 weeks
Your first month
  1. Week 1 Red cabbage sauerkraut
  2. Week 2 Brine-fermented carrots with ginger
  3. Week 3 Milk kefir
  4. Week 4 Homemade kombucha
See the path
Getting good 6 weeks
Getting good
  1. Week 1 Napa cabbage kimchi
  2. Week 2 Ginger lemon kombucha
  3. Week 3 Homemade yogurt
  4. Week 4 Homemade shio koji
See the path
Advanced 8 weeks
Your own recipes
  1. Week 1 Homemade white miso
  2. Week 2 Traditional mead
  3. Week 3 Make a sourdough starter
  4. Week 4 Tabasco-style hot sauce
See the path

Fundamentals

What fermentation is Lactic acid bacteria, yeasts and molds Salt: how much and why Dry salting or brine Which salt to use pH and why it matters most Oxygen and brine Temperature and time Cleaning or sterilizing Water and chlorine Fermenting safely: botulism and how to avoid it Reading your jar: color, smell and bubbles

By ferment

The complete guide to sauerkraut The complete guide to kimchi Brine pickles Fermented hot sauces The complete guide to kombucha Water kefir: grains and their care Milk kefir: grains, care and rest Homemade yogurt Koji: what it is and how to use it How to make miso at home How to make tempeh at home The complete guide to sourdough Homemade vinegar Mead Cultures: getting, keeping and sharing them Carbonation and exploding bottles Alcohol in kombucha and kefir Fermenting big: from a jar to a 20-liter crock

Flavor

The flavor wheel of ferments Spices and aromatics: what goes with what Fruit in a ferment: sugar, yeast and alcohol What to ferment each month Cooking with ferments Pairing ferments

Equipment

Jars and lids Fermentation weights Airlocks Fermentation crocks Kitchen scales pH meters and strips Hydrometer and refractometer Sensors: Tilt, iSpindel and RAPT Fermentation chambers

Science and health

Ferments and health: what the science says Probiotics: alive or not Histamine and ferments Salt and diet Why a tested recipe matters